sage cornbread

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 12

Ingredients:

1 1/2 cup(s) all purpose flour

1 teaspoon(s) baking powder

1 tablespoon(s) baking powder

3/4 teaspoon(s) baking soda

1 stick(s) butter

4 eggs

1 cup(s) light cream

2/3 cup(s) loosely packed parsley leaves

2 cup(s) milk

5 sage leaves

1 teaspoon(s) salt

4 cup(s) stoneground cornmeal

1/4 cup(s) sugar

Directions:

1. Conbine dry ingredients in bowl. Whisk together.
2. Pour 1 cup cornmeal mix and herbs in food processer. Process til herbs are minced.
3. Melt butter and let cool to tepid.
4. Whisk eggs. Gradually beat in milk and cream. Add to dry ingredients. Add butter and mix til just blended.
5. Pour into 13 x 18 bar pan and bake at 425 for 25 minutes or until tester comes out clean.

By RecipeOfHealth.com