Stephanie’s Sage Cornbread
Stephanie's Sage Cornbread
Yield: 4
This cornbread goes perfectly with my super easy veggie chili using the winter spice blend. Not only will it fill you up, your house will smell amazing!
Ingredients
- 1 c. flour (Bob’s Red Mill Gluten Free Baking Flour is a great sub)
- 3/4 c. cornmeal
- 3 t. baking powder
- 1/2 t. salt
- 1 c. milk of choice (I use almond)
- 1 egg
- 1/2 c. sugar (if you have any on hand, jaggery which is an unrefined sugar is the sub I use)
- 2 T. melted ghee (you could also use unsalted butter)
- 2 T. fresh sage or 1 T. dry
Instructions
- Heat oven to 425˚F, prepare 8” square baking pan with ghee, butter, or whatever fat you prefer to ensure the bread doesn’t stick.
- Combine the flour, cornmeal, baking powder, salt in a bowl.
- Wisk together the milk, egg, jaggery/sugar, butter/ghee and sage in a separate bowl. Add to dry ingredients and stir until just combined.
- Pour mixture into pan and bake about 20 minutes. Take out of the oven and let it sit for 10 minutes before turning it out onto a rack to finish cooling.
Notes
The easy chili recipe can be found here: https://www.santoshapath.com/recipes/easy-sunday-chili
