sage cornbread

use for cornbread stuffing

Yield: 12 servings ( Serving Size: servings )
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  • 1 1/2 cup(s) all purpose flour
  • 1 teaspoon(s) baking powder
  • 1 tablespoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 1 stick(s) butter
  • 4 eggs
  • 1 cup(s) light cream
  • 2/3 cup(s) loosely packed parsley leaves
  • 2 cup(s) milk
  • 5 sage leaves
  • 1 teaspoon(s) salt
  • 4 cup(s) stoneground cornmeal
  • 1/4 cup(s) sugar


  1. 1. Conbine dry ingredients in bowl. Whisk together.
  2. 2. Pour 1 cup cornmeal mix and herbs in food processer. Process til herbs are minced.
  3. 3.Melt butter and let cool to tepid.
  4. 4. Whisk eggs. Gradually beat in milk and cream. Add to dry ingredients. Add butter and mix til just blended.
  5. 5. Pour into 13 x 18 bar pan and bake at 425 for 25 minutes or until tester comes out clean.
August 2012

This recipe is a personal recipe added by RoseHaven and has not been tested or endorsed by MyRecipes.

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