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Sage Corn Bread recipe

Sage Corn Bread.

Treat your family and guests to warm, freshlybaked corn bread. The flavorful addition of sage will keep themcoming back for more.

Recipe: Sage Corn Bread

3/4 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon minced fresh sage
1 cup NESTL ® CARNATION® Evaporated Milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, softened

  • Preheat oven to 425°F (220°C).Grease 8 x 4-inch loaf pan.
  • Sift together cornmeal, flour, sugar,baking powder and salt in large bowl. Stir in sage. Whisk evaporatedmilk, egg and melted butter in small bowl. Slowly pour milk mixtureinto cornmeal mixture; stir just until moistened. Pour batterinto prepared loaf pan.
  • Bake for 15 minutes. Spread top of thebread with softened butter. Bake an additional 10 minutes oruntil top is lightly browned and firm to the touch at the center.Cool in pan on wire rack for 20 minutes. Remove from pan; coolcompletely.

    Makes 6 to 8 servings.

    Estimated Times:
    Preparation Time: 10 mins
    Cooking Time: 25 mins
    Cooling Time: 20 mins cooling

    Nutritional Information Per Serving (1/6of recipe): Calories: 270 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 6 g Cholesterol: 65 mg Sodium: 490 mg Carbohydrates:39 g Dietary Fiber: .5 g Sugars: 6 g Protein: 7 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Later this week I m going to be showing you 2 more uses for this bread so you can see how something as a simple as a cornbread can turn into a show stopper of a Thanksgiving side dish! This simple homemade pumpkin sage cornbread can be eaten alone or turned into croutons and then into stuffing. Moist cornbread with a buttery crust – what’s not to love?

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