Maple and Sage Cornbread
This recipe is not gluten free. It was created before I changed my diet, so I took it off the blog when I decided to focus the blog on fresh gluten-free food. However, several people kindly wrote to me saying it is a favorite and requested I republish the recipe, and here it is. You can find a similar gluten-free version in my book, Weeknight Gluten Free.Whole grain, medium grind cornmeal adds great flavor and texture to this loaf. I like Bob’s Red Mill, which I find at Gelson’s and Whole Foods markets.Makes 1 large loaf
Ingredients
- 1 cup whole grain, medium grind cornmeal (such as Bob’s Red Mill)
- 1 cup all purpose flour or whole wheat flour or gluten-free flour blend such as King Arthur Measure for Measure flour
- 1 tablespoon baking powder
- 1 teaspoon coarse kosher salt
- 1 cup buttermilk, or 1 tablespoon white vinegar plus enough milk or soy milk to measure 1 cup total
- ½ cup maple syrup, preferably medium or grade B
- 1 egg
- ½ cup 1 stick unsalted butter, or 6 tablespoons light olive oil, or vegetable oil
- 1½ tablespoons minced fresh sage or rosemary
- Maple-Molasses Butter, see recipe below
Instructions
- Preheat the oven to 400°F. Heat a 10-inch ovenproof skillet in the oven for 10 minutes.
- Meanwhile, combine the cornmeal, flour, baking powder, and salt in a medium bowl and whisk to blend. Combine the buttermilk, syrup, and egg in a 2 cup measuring cup or small bowl and whisk to blend.
- Using a potholder, remove the skillet from the oven. Add the butter and sage to the skillet and swirl until the butter melts and the sage sizzles. Pour the butter and sage into the egg mixture, leaving just enough butter in the pan to coat the pan. Whisk the butter into the egg mixture, and then add to the dry ingredients. Stir just until combined. Pour the batter into the skillet. Using a potholder, return the skillet to the oven. Bake the bread until brown around the edges and feels springy when pressed in the center, about 20 minutes. Let cool in the skillet at least 10 minutes. Turn out onto a platter, if desired. Serve the bread warm or at room temperature with the Maple-Molasses Butter.