I grew up in the south, so cornbread is very important to me. And I like it all ways! There are so many things you can add to cornbread to make it different and great tasting.
The sage in this recipe really gives a lot of flavor. And sage is a unique herb – it has a very distinct taste.
The cornbread itself is more on the savory side. It isn’t one of those sweet cornbreads.
The bread is thick but not too flaky.
I served the cornbread with the Southern Fried Catfish. It was the perfect accompaniment.
HERBED CORN BREAD
¾ Cup Yellow Cornmeal
1 Cup All Purpose Flour
1 Tablespoon Sugar
1 Teaspoon Salt
½ Teaspoon Baking Soda
1 ½ Teaspoons Baking Powder
2 Eggs, Beaten
1 Cup Buttermilk
3 Tablespoons Melted Butter
3 Tablespoons Chopped Parsley
1 ½ Teaspoons Sage
Preheat oven to 425 degrees. Grease an 8 inch square baking pan. Measure cornmeal into a mixing bowl. Sift together flour, sugar, salt, baking powder, and baking soda, add to cornmeal and mix well. Combine eggs, buttermilk, and butter. Stir in herbs. Add to cornmeal mixture stirring just enough to moisten dry ingredients evenly. Turn into prepared pan. Bake 30 minutes.
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