Sage Cornbread
"Cornbread with a difference!"
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 cup flour
- 3⁄4 cup cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons fresh sage (chopped) or 1 teaspoon dried sage (chopped)
- 1 cup buttermilk
- 2 tablespoons honey
- 2 eggs
- 3 tablespoons butter or 3 tablespoons margarine (melted)
directions
- Sift the first four ingredients together and then add sage.
- In another bowl beat buttermilk, honey, eggs, and the butter together.
- Add to dry ingredients and stir only enough to moisten.
- Pour batter into 9 x 9 greased pan.
- Bake at 425 degrees for 25 to 30 minutes or until top is golden.
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Reviews
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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. -
I enjoyed this recipe. Was missing a dash of salt and a touch dry so I will up the butter by one Tbl. so I will add that next time. -
I have a collection of corn bread recipes and this is the next recipe I will use. Not just for the sage but using honey instead of sugar. Thanks!
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What a delicious cornbread! The sage is absolutely marvelous. Can't wait to serve this at Thanksgiving for the whole family. Just have to decide if I'll serve it as cornbread or as an ingredient in cornbread dressing. I baked it in a round, metal 9" cake tin and it took only 20 minutes to bake to perfection. I made no other changes and won't next time either.
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I have made this twice now, once for stuffing and once because I liked it. I have fresh herbs growing always, so I'm always trying to find uses for them. I also added a little salt and some fresh margoram. Thanks for the recipe. Also, my mom made cornbread with sage in it for dressing for her southern style turkey when I was a kid. Meriah
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Tweaks
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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.
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I have a collection of corn bread recipes and this is the next recipe I will use. Not just for the sage but using honey instead of sugar. Thanks!
RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
