Sage Cornbread

Name: Sage Cornbread
Total time: 45 min
Yield: Ten servings
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

By Sara Rimer

Total Time: 45 minutes
Rating: 3(22)
Comments: Read comments

Featured in: SUMMER PLACES: ARIAS AND ARUGULA

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Ingredients

Yield:Ten servings

3tablespoons vegetable oil, plus some for greasing the skillet
2⅔cups yellow cornmeal
1cup all-purpose flour
¼cup sugar
1½teaspoons ground sage
1teaspoon salt
1teaspoon baking powder
1teaspoon freshly ground pepper
3eggs
1cup buttermilk
1cup milk
1cup fresh corn kernels

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
Step 2
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.
Step 3
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.