Sage Cornbread
Variations:
Fresh herbed: Add fresh rosemary and thyme to batter.
Hot and spicy: Add 1 teaspoon or more of cracked black pepper to batter with 2 tablespoons parsley.
Sweet and sassy: Fold hot pepper jelly, preserves or sautéed fruit (apples, pears, berries) into batter. Good in the morning.
Ingredients:
- 3 tablespoons olive oil plus some for greasing skillet
- 2â…” cups white cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons fresh rubbed sage
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon freshly ground black pepper
- 3 eggs
- 1 cup buttermilk
- 1 cup milk
- 1 cup fresh or frozen corn kernels
Directions:
1. Preheat oven to 350°.
2. Grease a 10-inch cast-iron skillet (can also us a 9-inch square ceramic casserole dish)
3. In a mixing bowl, combine all the dry ingredients.
4. In another bowl, combine the 3 tablespoons of olive oil, eggs, buttermilk and milk, and pour into the dry mixture. Blend quickly with a wooden spoon (do not over-beat).
Stir in the corn Pour the batter into the oiled skillet and bake for 30 to 40 minutes in a preheated 350° oven. Bread is done when sharp knife inserted near the center comes out clean. Serve warm.
