Sage Cornbread Recipe

Name: Sage Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 tablespoons vegetable oil, plus some for greasing the skillet; 2 ⅔ 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

Servings: persons

3 tablespoons vegetable oil, plus some for greasing the skillet
2 ⅔ 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

1
Preheat the oven to 350 degrees.
2
Grease a 10-inch cast-iron skillet.
3
In a mixing bowl, combine all the dry ingredients.
4
In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture.
5
Blend quickly with a wooden spoon.
6
Do not overbeat.
7
Stir in the corn.
8
Pour the batter into the skillet and bake for 30 to 35 minutes.
9
Cool for a few minutes and cut into serving pieces.
10
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, plus some for greasing the skillet, 2 ⅔ cups yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, and more.

Yes, Sage Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sage Cornbread

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