SAGE CORNBREAD

Sage Cornbread image

Provided by Sara Rimer

Time 45m

Yield Ten servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil, plus some for greasing the skillet
2 2/3 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

Steps:

Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
In a mixing bowl, combine all the dry ingredients. In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture. Blend quickly with a wooden spoon. Do not overbeat. Stir in the corn.
Pour the batter into the skillet and bake for 30 to 35 minutes. Cool for a few minutes and cut into serving pieces. Serve warm.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 9 grams, TransFat 0 grams

*** Explore more Sage Cornbread Recipes »

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