Tuesday, February 10, 2015

Sage and Maple Cornbread

I received this recipe from a friend in Michigan. Thank you Gretchen, I always appreciate a shared recipe. I have several recipes for Cornbread and it's a very  popular recipe in Texas. It's traditionally made in Cast Iron and served with Chili. I just made a big pot of Chili today.

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" Cast Iron Skillet or an 8" X 8" Casserole dish with 2 TBS of Vegetable Oil and 2 TBS Butter that will be melted in the preheated oven prior to adding the batter.

1 C Flour
1 C Cornmeal
1 TBS Baking Powder
1 tsp Salt
2 Eggs, heated
1 C Buttermilk
1/4 C Pure Maple Syrup, the best you can afford. It makes a difference.
4 TBS Butter, melted
3 TBS Dried Sage

In a large mixing bowl:
Baking Powder
Whisk well and set aside.

In another large mixing bowl:
Maple Syrup
Melted Butter
Whisk well.
Add Dry ingredients to Wet ingredients and stir by hand, just until combined.

Place the skillet or baking dish in the preheated oven with 2 TBS Vegetable Oil and 2 TBS Butter. Heat until the butter is melted.

Carefully pour the batter into the pan.
Bake for 25 - 35 minutes.
The edges should be light brown, crispy and the sides begin to pull away.
A toothpick in the center should come out clean.

Serve with additional butter.

Peace in the Kitchen!

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