Difference between revisions of "Fresh Sage Cornbread"
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* 1/4 cup canola or [[corn oil]] | * 1/4 cup canola or [[corn oil]] | ||
* 1/4 cup chopped fresh [[sage]] | * 1/4 cup chopped fresh [[sage]] | ||
| − | == | + | == Procedures == |
1. Preheat oven to 375F. Coat an 8x8-inch square pan (or 8-inch round pan) with nonstick [[cooking spray]]. Combine [[flour]], [[cornmeal]], [[Granulated sugar|Sugar]], [[baking powder]] and [[salt]] in large bowl. | 1. Preheat oven to 375F. Coat an 8x8-inch square pan (or 8-inch round pan) with nonstick [[cooking spray]]. Combine [[flour]], [[cornmeal]], [[Granulated sugar|Sugar]], [[baking powder]] and [[salt]] in large bowl. | ||
Latest revision as of 20:08, 13 July 2012
Description
.
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup yellow or white cornmeal
- 1/4 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 cup soymilk or buttermilk
- 1/4 cup canola or corn oil
- 1/4 cup chopped fresh sage
Procedures
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.
