A light sage flavor jazzes up this delicious cornbread. I like just a little sugar, but feel free to add less or more to suit your taste.
Cook Time: 24 minutes
Total Time: 24 minutes
Yield: 1 Pan Cornbread
Ingredients:
- 6 tablespoons butter
- 2 teaspoons dried leaf sage
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar, more or less
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 1/2 cups buttermilk
Preparation:
Heat oven to 375°.
Melt the butter in the microwave or a saucepan on the stovetop. Add the sage and set aside to cool.
In a large bowl combine the cornmeal, flour, sugar, salt, baking powder, and soda. In another bowl whisk together the egg, milk, and the butter and sage mixture. Combine the two mixtures until blended and spread in the prepared baking pan.
Bake for 20 to 25 minutes, until browned.
