Preparation / Directions:
Step 1: Preheat the oven to 425Â°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.