Sage Cornbread

Name: Sage Cornbread
Ingredients: 3 tablespoons vegetable oil, plus some for greasing the skillet; 2 23 cups yellow cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 1/2 teaspoons ground sage; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon freshly ground pepper; 3 eggs; 1 cup buttermilk; 1 cup milk; 1 cup fresh corn kernels

12 ingredients

10 steps

Ingredients

3 tablespoons vegetable oil, plus some for greasing the skillet
2 23 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons ground sage
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon freshly ground pepper
3 eggs
1 cup buttermilk
1 cup milk
1 cup fresh corn kernels

Directions

1

Preheat the oven to 350 degrees.
2

Grease a 10-inch cast-iron skillet.
3

In a mixing bowl, combine all the dry ingredients.
4

In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture.
5

Blend quickly with a wooden spoon.
6

Do not overbeat.
7

Stir in the corn.
8

Pour the batter into the skillet and bake for 30 to 35 minutes.
9

Cool for a few minutes and cut into serving pieces.
10

Serve warm.