SAGE CORNBREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet.
- 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.
- 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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 9 grams, TransFat 0 grams
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DEON DUKE
d_duke7@gmail.comOverall, I really enjoyed this cornbread. It's a great recipe for anyone who loves cornbread.
Sabrin Zara
zara@yahoo.comThis cornbread is the perfect side dish for a barbecue or picnic. It's also great for breakfast or brunch.
Isabelle Belle
ibelle@hotmail.comI love the crispy edges on this cornbread. It's the perfect texture.
Bkash Plus
plus.bkash22@gmail.comThis cornbread is so easy to make. I just threw all the ingredients in a bowl and mixed them together. It's the perfect recipe for a busy weeknight.
Haroon Bhai
bhaih8@gmail.comI made this cornbread in a muffin tin and it turned out perfectly. It's a great way to make individual servings.
Martha Ochoa
ochoa_m@hotmail.co.ukI'm allergic to nuts, so I substituted the walnuts in this recipe with pecans. It turned out great!
Columbus Goodness
g_columbus@hotmail.comThis cornbread is way too sweet for my taste. I think I'll reduce the amount of sugar next time.
Aneel Suther
s-a79@gmail.comI followed the recipe exactly and my cornbread turned out really dense. I'm not sure what went wrong.
Suzana Anderson
suzana_a3@hotmail.comThis cornbread is a bit too dry for my taste. I think I'll add some extra milk next time.
Carlos Mcewen
carlos@aol.comI'm not a big fan of sage, but I still really enjoyed this cornbread. The flavor is subtle and not overpowering.
Dpk karki
dpk.k89@gmail.comThis cornbread is so versatile. You can serve it with butter, honey, or even chili. It's also great for making cornbread stuffing.
Dibas Limbu
ldibas20@hotmail.co.ukI added some chopped jalapeños to this cornbread and it gave it a really nice kick. I highly recommend trying it!
Ade Lucax
lade@yahoo.comI love that this cornbread is made with whole wheat flour. It makes it a little healthier than traditional cornbread.
Adeola Olomo
olomo@hotmail.frThis cornbread is a great way to use up leftover corn. It's also a great side dish for any meal.
Bilash Islam
bilash.i@hotmail.comI've made this cornbread several times now and it's always a hit. It's so easy to make and it always turns out great.
KNOWLEDGE IS P8WER
knowledge-i@gmail.comThis cornbread is perfect for fall. It's warm and comforting, and the sage gives it a really nice flavor.
Dabuliwo Julius
d@yahoo.comI'm not usually a fan of cornbread, but this recipe changed my mind. It's so good!
JAQ Photographic
jaq-p@gmail.comI made this cornbread for a potluck and it was a hit! Everyone loved it.
Masooma Zainab
masoomaz74@gmail.comThis cornbread is amazing! It's so moist and flavorful, and the sage adds a really nice touch. I'll definitely be making this again.