Fresh Sage Cornbread

Fresh Sage Cornbread Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 9 |

Vegetarian diet

Introduction

Fresh Sage Cornbread is a delicious and savory twist on traditional cornbread. The addition of fresh sage adds a fragrant and earthy flavor that pairs perfectly with the sweetness of the cornmeal. This recipe is easy to make and is sure to be a hit at any meal.

History

Cornbread has been a staple in Southern cuisine for centuries. The addition of fresh sage to cornbread is a modern twist on this classic dish, adding a depth of flavor that is both unique and delicious.

Ingredients

1 cup of unbleached all-purpose flour
1 cup of yellow or white cornmeal
0.25 cup of granulated sugar
2.5 tsp of baking powder
0.5 tsp of salt
2 large eggs
1 cup of soymilk or buttermilk
0.25 cup of canola or corn oil
0.25 cup of chopped fresh sage

How to prepare

1. Preheat the oven to 375°F (191°C). Coat an 8x8-inch square pan (or 8-inch round pan) with nonstick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a mixing bowl, whisk together eggs, soymilk, and oil. Add the wet ingredients to the dry ingredients and mix just until blended. Fold in sage.
3. Pour the batter into the prepared pan. Bake for 25 minutes, or until the top is lightly browned and springs back when touched. Set the pan on a wire rack and let it cool for 5 minutes. Cut into squares and serve.

Variations

Add chopped jalapeños for a spicy kick.
Substitute the sage for rosemary or thyme for a different flavor profile.
Mix in shredded cheese for added richness.

Cooking Tips & Tricks

Be sure not to overmix the batter, as this can result in a tough and dense cornbread.

- For a more tender cornbread, use buttermilk instead of regular milk.

- To enhance the flavor of the sage, you can sauté it in a little butter before adding it to the batter.

Serving Suggestions

Fresh Sage Cornbread pairs well with soups, stews, and chili. It can also be enjoyed on its own as a snack or breakfast treat.

Cooking Techniques

Baking

Ingredient Substitutions

Regular milk can be used in place of buttermilk.

- Olive oil can be used in place of canola or corn oil.

- Dried sage can be used in place of fresh sage.

Make Ahead Tips

Fresh Sage Cornbread can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve Fresh Sage Cornbread on a wooden cutting board or in a decorative bread basket for a rustic presentation.

Pairing Recommendations

Fresh Sage Cornbread pairs well with dishes like roasted chicken, grilled vegetables, and hearty salads.

Storage and Reheating Instructions

Fresh Sage Cornbread can be stored in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Fresh Sage Cornbread contains approximately 200 calories.

Carbohydrates

Each serving of Fresh Sage Cornbread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Fresh Sage Cornbread contains approximately 8 grams of fat.

Proteins

Each serving of Fresh Sage Cornbread contains approximately 4 grams of protein.

Vitamins and minerals

Fresh Sage Cornbread is a good source of vitamin A and iron.

Alergens

Fresh Sage Cornbread contains gluten and eggs.

Summary

Fresh Sage Cornbread is a flavorful and nutritious side dish that is perfect for any meal. It is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

Fresh Sage Cornbread is a delicious and savory side dish that is easy to make and full of flavor. With the addition of fresh sage, this cornbread is sure to be a hit at any meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Fresh Sage Cornbread. It was a warm summer day and I was visiting my dear friend Margaret at her lovely farmhouse in the countryside. Margaret was known for her delicious home-cooked meals and I always looked forward to our culinary adventures together.

On this particular day, Margaret had decided to bake a batch of her famous Fresh Sage Cornbread. As soon as the aroma of the cornbread filled the kitchen, I knew I had to learn how to make it myself. Margaret was more than happy to teach me her recipe, which she had learned from her own grandmother many years ago.

We started by gathering all the ingredients we needed: cornmeal, flour, buttermilk, eggs, fresh sage, baking powder, salt, and a touch of sugar. Margaret explained that the key to making the perfect cornbread was to use fresh ingredients and to handle the dough with care.

As we mixed the ingredients together, Margaret shared stories of her childhood spent in the farmhouse, watching her grandmother cook up delicious meals for the family. She spoke fondly of the times she spent in the kitchen, learning the secrets of traditional Southern cooking.

Once the batter was ready, we poured it into a hot cast iron skillet and watched as it sizzled and bubbled in the oven. The smell of the sage wafted through the kitchen, filling the air with a warm and comforting aroma.

After the cornbread had baked to a golden brown perfection, Margaret pulled it out of the oven and sliced it into thick, steaming pieces. We sat down at the kitchen table and enjoyed the cornbread with a dollop of creamy butter, savoring every bite.

From that moment on, I knew that Fresh Sage Cornbread would become a staple in my own kitchen. I made sure to write down the recipe and tucked it away in my trusty recipe box, where it would be safe for generations to come.

Over the years, I have made Fresh Sage Cornbread countless times, each batch bringing back memories of that warm summer day spent with Margaret in her farmhouse kitchen. I have shared the recipe with friends and family, passing on the tradition of delicious Southern cooking that Margaret had shared with me.

As I bake a fresh batch of Fresh Sage Cornbread today, I can't help but feel grateful for the memories and traditions that have been passed down to me. The simple act of baking a loaf of cornbread has the power to connect me to my past and to the loved ones who have taught me so much about the joy of cooking.

So as I take a bite of the warm, fragrant cornbread, I say a silent thank you to Margaret and her grandmother for sharing this delicious recipe with me. And I know that as long as I have the recipe for Fresh Sage Cornbread, a part of their legacy will always live on in my kitchen.