Options

Format:
Include:
PRINT
See more
Community Recipe
from [RoseHaven]
sage cornbread

sage cornbread

use for cornbread stuffing

  • Yield: 12 servings ( Serving Size: servings )
  • Prep time:10 Minutes
  • Cook time:25 Minutes

Ingredients

  • 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

Preparation

1. Conbine dry ingredients in bowl. Whisk together.

2. Pour 1 cup cornmeal mix and herbs in food processer. Process til herbs are minced.

3.Melt butter and let cool to tepid.

4. Whisk eggs. Gradually beat in milk and cream. Add to dry ingredients. Add butter and mix til just blended.

5. Pour into 13 x 18 bar pan and bake at 425 for 25 minutes or until tester comes out clean.

Go to full version of

sage cornbread recipe

advertisement