Sage cornbread with cheddar

[southernbelle47]

This is also good with baked chicken or turkey breast. Nan

Sage Corn Bread with Cheddar
This savory corn bread is rich and cakelike and full of flavor. Taste your sage to see how strong it is; if you use a strong-flavored variety like 'Berggarten', you should use only about 3 tablespoons. This is a great accompaniment to baked beans and coleslaw.
Serves 8


Ingredients
1 c unbleached flour
1 c cornmeal, preferably stone-ground
1/4 c whole wheat flour
2 t baking powder
1 t salt
1 c whole milk or 2% milk
2 extra lg eggs
1/4 c vegetable or corn oil
2 T honey or sorghum
- About 4 tablespoons finely shredded fresh sage leaves or 1 1/2 tablespoons crumbled dried sage
1/3 c chopped green onions or other onion
1 c grated sharp Cheddar cheese
Instructions
Preheat oven to 375 degrees F. Rub a 10-inch iron skillet with oil.

In a large bowl, combine the unbleached flour, cornmeal, whole wheat flour, baking powder, and salt and blend well.

In another bowl, combine the milk, eggs, oil, and honey and whisk them for 1 minute. Stir in the sage and onions.

Add the liquid ingredients to the dry ingredients along with the cheese and stir until just mixed. Pour the batter into the oiled skillet and place in the preheated oven. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Let the corn bread cool in the skillet for 5 to 10 minutes before cutting and serving.

[Cinders]

Sounds delish!! Yummy!!

Thanks Nancy Belle!!

Love,
Cindi

[luCKy]

Sage is really a theme on the site these days!

[Determinator]

Southernbelle, that looks really yummy, thank you.

sage is always a theme here in the desert. and after a rain it really brings out the aroma.