Sage Cornbread

READY IN: 50mins
Recipe by Rick Young

Cornbread with a difference!

Top Review by BestFriendsStevie

The BEST cornbread I have ever had, and many who have eaten it have said the same. I use olive oil in place of butter, fresh sage and add a can of corn--it's delicious. Thanks for the recipe. I love cornbread, but it always comes out dry or just plain uninspiring in the past.

Ingredients Nutrition


  1. Sift the first four ingredients together and then add sage.
  2. In another bowl beat buttermilk, honey, eggs, and the butter together.
  3. Add to dry ingredients and stir only enough to moisten.
  4. Pour batter into 9 x 9 greased pan.
  5. Bake at 425 degrees for 25 to 30 minutes or until top is golden.

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