Comments on: Sage Cornbread

By: L

Sat, 01 Oct 2022 20:17:15 +0000

I won’t even discuss the amounts of flour and sugar in this recipe for corn cake as opposed to actual cornbread. However, I will point out that the traditional way to make cornbread is to put the fat—in this case butter—in a cold cast iron skillet, put the skillet in the oven and turn on the oven to pre-heat. When the fat is melted, and the batter is other wise finished being bmixing, pour the hot fat into the batter, swirling the skillet as needed to grease it, stir the fat into the batter and—in this case arrange the sage leaves—pour the batter into the skillet and proceed. The crust will be perfect and you won’t have to melt the butter in a different container. Also, if you aren’t a vegetarian, try using bacon fat instead of butter. I bet you’d like it.

By: Janette

Janette — Wed, 21 Oct 2020 12:48:54 +0000

In reply to Vicki. Yes just plain cornmeal. Enjoy.

By: Vicki

Vicki — Wed, 21 Oct 2020 02:40:27 +0000

Do I use plain cornmeal or self rising cornmeal?

By: Janette

Janette — Sat, 03 Nov 2018 00:10:28 +0000

In reply to Marsha Cline. The cast iron skillet is the only way I made my cornbread. It always sticks to my glass Pyrex dishes. I hope your family enjoys it.