Spoon Bread with Fresh Sage

1. 1

   Preheat oven to 425 F. Butter 9-inch-square glass or enamel baking dish.

2. 2

   Bring 2 cups water, sage, and salt to a boil in large saucepan.

3. 3

   Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken.

4. 4

   Remove from heat, and stir in butter until melted.

5. 5

   Cool 10 minutes.

6. 6

   Stir in baking powder.

7. 7

   Lightly beat eggs in bowl, then whisk in milk until combined.

8. 8

   Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish.

9. 9

   Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.

* Per serving · 4 servings · Values may vary.

No additional tips available.