Sage Cornbread
6
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Cornbread with a difference!
- Ready In:
- 50mins
- Serves:
- Units:
6
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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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RECIPE MADE WITH LOVE BY
@Rick Young
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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.Reply
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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.Reply
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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.Reply
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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!Reply
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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!Reply
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