Fresh Sage Cornbread

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1. Preheat oven to 375F. Coat an 8x8-inch square pan (or 8-inch round pan) with nonstick cooking spray. Combine flour, cornmeal, Sugar, baking powder and salt in large bowl.

2. Whisk together eggs, soymilk and oil in mixing bowl. Add to dry ingredients, and mix just until blended. Fold in sage.

3. Pour batter into prepared pan. Bake 25 minutes, or until top is lightly browned and springs back when touched. Set pan on wire rack, and let cool 5 minutes. Cut into squares, and serve.

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