We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
This herb-infused cornbread is breaking tradition by adding another layer of flavor. Serve it warm slathered in honey, butter, and a pinch of flaky salt.
1 Cup all-purpose flour
1 Cup plus 3 tablespoons stone ground yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon baking soda
2 Tablespoon granulated sugar
1/2 Teaspoon Kosher salt
1/4 Cup chopped fresh sage
1 Large egg, lightly beaten
1 Cup whole milk
1 (14 oz) can cream corn
1/2 Cup Unsalted butter, softened
butter, honey and flaky salt, for serving
: 400 ˚F
1 Cup all-purpose flour
1 Cup plus 3 tablespoons stone ground yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon baking soda
2 Tablespoon granulated sugar
1/2 Teaspoon Kosher salt
1/4 Cup chopped fresh sage
1 Large egg, lightly beaten
1 Cup whole milk
1 (14 oz) can cream corn
1/2 Cup Unsalted butter, softened
: 400 ˚F
butter, honey and flaky salt, for serving