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Sage Corn Bread

Eleanor Davis, HSA Western Pennsylvania Unit
No ratings yet
Cook Time 20 minutes
RECIPE CATEGORY: Breads
HERB: Sage

Ingredients
  

Bacon
  • 2 strips bacon
Dry Ingredients
  • 3 tablespoons finely chopped fresh sage
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups yellow cornmeal
Wet Ingredients
  • 1 egg egg
  • 1 ½ cups milk
  • 2 tablespoons melted butter
  • ½ cup corn niblets

Instructions
 

  1. Preheat oven to 450°F.
  2. Fry bacon in a 9-inch cast iron skillet until crisp. Leave grease in the skillet and transfer skillet to oven. Crumble the bacon and set aside.
  3. Quickly mix the dry ingredients, bacon, and sage leaves in a bowl.
  4. Whisk the egg in a small bowl until frothy, then whisk in the milk.
  5. Add milk mixture and corn to the dry ingredients. Add melted butter and blend thoroughly.
  6. When skillet is smoking hot, add batter all at once and return to oven for 20 minutes or until top is golden brown.
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