Sage Cornbread

Name: Sage Cornbread
Ingredients: 3 Tbsp. vegetable oil; 2 2/3 c. yellow corn meal; 1 c. all-purpose flour; 1/4 c. sugar; 1 1/2 tsp. ground sage; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. freshly ground pepper; 3 eggs; 1 c. buttermilk; 1 c. milk; 1 c. fresh corn kernels

12 ingredients

8 steps

Ingredients

3 Tbsp. vegetable oil
2 2/3 c. yellow corn meal
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. ground sage
1 tsp. salt
1 tsp. baking powder
1 tsp. freshly ground pepper
3 eggs
1 c. buttermilk
1 c. milk
1 c. fresh corn kernels

Directions

1

Preheat oven to 350°.
2

Grease a 10-inch cast-iron skillet. In a mixing bowl, combine all the dry ingredients.
3

In another bowl, combine vegetable oil, eggs, buttermilk and milk.
4

Pour into the dry mixture.
5

Blend quickly with a wooden spoon. Do not overbeat.
6

Stir in the corn kernels.
7

Pour the batter into the skillet. Bake for 30 to 35 minutes.
8

Cool and serve warm.