Sage Cornbread

Ingredients

• 3 tablespoons vegetable oil, plus some for greasing the skillet
• 2 ⅔ cups yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    322 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 8 grams protein; 59 milligrams cholesterol; 351 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Ten servings

Preparation

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

45 minutes