Fresh Sage Cornbread
A combination of cornmeal and flour gives this cornbread a light texture. Try to use fresh sage; dried just doesnt have quite the same flavor, plus any extra fresh sage leaves make a nice garnish for the cornbread.
A combination of cornmeal and flour gives this cornbread a light texture. Try to use fresh sage; dried just doesnt have quite the same flavor, plus any extra fresh sage leaves make a nice garnish for the cornbread.
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup yellow or white cornmeal
- 1/4 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 cup soymilk or buttermilk
- 1/4 cup canola or corn oil
- 1/4 cup chopped fresh sage
Preparation
- Preheat oven to 375F. Coat an 8×8-inch square pan (or 8-inch round pan) with nonstick cooking spray. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
- Whisk together eggs, soymilk and oil in mixing bowl. Add to dry ingredients, and mix just until blended. Fold in sage.
- Pour batter into prepared pan. Bake 25 minutes, or until top is lightly browned and springs back when touched. Set pan on wire rack, and let cool 5 minutes. Cut into squares, and serve.
Nutrition Information
- Serving Size Serves 8
- Calories 310
- Carbohydrate Content 43 g
- Cholesterol Content 70 mg
- Fat Content 12 g
- Fiber Content 3 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 420 mg
- Sugar Content 9 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g