Skillet Corn Bread with sage

Name: Skillet Corn Bread with sage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: The kernels from 3 ears of yellow corn (about 2 cups) can use frozen too.; ¼ c. vegetable oil; 15-20 whole fresh sage leaves; 2 cups ground yellow cornmeal; 1 cup flour; 1 Tbsp of sugar; 1 Tbsp baking powder ero salt; 2 cups buttermilk; 2 eggs, lightly beaten; 2 Tbsp melted unsalted butter

4 steps

Prep:15minCook:25min

A quick and easy corn bread that is beautiful to look at, moist and delicious!

Updated at: Thu, 17 Aug 2023 09:03:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories360.8 kcal (18%)

Total Fat13.8 g (20%)

Carbs51.8 g (20%)

Sugars5.8 g (6%)

Protein7.6 g (15%)

Sodium83.2 mg (4%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 earsyellow corn

The kernels from, can use frozen too

¼ cvegetable oil

15fresh sage leaves

whole

2 cupsground yellow cornmeal

1 cupflour

1 Tbspsugar

1 Tbspbaking powder zero salt

2 cupsbuttermilk

2eggs

lightly beaten

2 Tbspunsalted butter

melted

Instructions

Step 1

Preheat oven to 450 deprees and pour oil into a 10 inch iron skllet and place in oven. Heat until sizzling hot - about 5 minutes. Remove from oven and lay sage leaves evenly in pan. Let’s them sizzle and crisp in the oil (about 1 minute).

Cast Iron Skillet

OvenPreheat

Step 2

Sift cornmeal, flour, sugar, baking soda, salt and baking powder together. Stir in buttermilk, eggs and melted butter until just mixed. Add corn kernels and stir to blend - don't over mix.

Step 3

Spoon batter over sage leaves, return to oven and reduce temperature to 400 degrees. Bake until golden and a toothpick comes clean - about 25 minutes.