Sage Corn Bread

Course : Breads
Serves: 9 squares
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1 cup all-purpose flour
1 cup cornmeal
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 Tablespoons minced sage or 1 1/2 teaspoons dried sage -- or 1 (crumbled)
1 Teaspoon ground sage
2 Tablespoons brown sugar
2 large eggs
1 cup buttermilk
3 Tablespoons butter (melted)

Preparation / Directions:

Step 1: Preheat the oven to 425°F. Sift the flour, cornmeal, baking powder, baking soda, and salt into a large bowl. Stir in the sage and brown sugar. Step 2: In a small bowl, beat the eggs, buttermilk, and butter together. Stir the liquids into the dry ingredients until just moistened. Do not overmix. Step 3: Pour the batter into a lightly buttered 8" x 8" x 2" pan and bake for 25 to 30 minutes or until the top is golden and a toothpick inserted into the center of the bread comes out clean. Cut into 9 squares. Serve warm. This recipe is from: Cook Now Serve Later A variation on traditional corn bread, sage makes this recipe truly unique, and very tasty.


Nutritional Information:

1264 Calories (kcal); 15g Total Fat; (10% calories from fat); 44g Protein; 235g Carbohydrate; 383mg Cholesterol; 2808mg Sodium

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