Sage CornbreadOctober 5, 2014
D and I made this cornbread as a side dish for some chili. It comes together really quickly, and I loved the unusual taste from the sage. There’s a small bit of honey in the dough too, which makes it slightly sweet.
You will need:
- 1 c cornmeal
- 1 c all-purpose flour
- 1 T baking powder
- 1 t salt
- 3 T chopped fresh sage
- 1 c milk
- 1/2 c honey
- 1 egg, lightly beaten
- 1/2 c unsalted butter, melted and cooled
Then you will…
- Preheat your oven to 400 degrees. Place a 10-inch cast iron skillet in the oven to warm up for 10 minutes.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt and sage.
- In a medium bowl, whisk together the milk, honey, egg and melted butter.
- Stir the egg mixture into the cornmeal mixture.
- Spread the dough into the skillet.
- Bake until browned on the edges and set in the middle, about 20 minutes.
- Allow to cool in the skillet for 10 minutes before cutting and serving.