Make my coffee, and head to the garden -- this has become my morning routine. I'm hoping to share a slice of that with you in the next week or so (currently going through a pile of photos)! But today, here's one recent discovery I've had: sage in corn bread.
I've put hatch chilies in corn bread, jalapeños, fresh corn kernels, and even sautéd red onion, but never sage. But the sage is exploding the herb garden, so I've been scratching my head trying to come up with summery things to make with it (I'm not quite ready for a fall themed sausage or a roast chicken, which would require me to turn on the oven, and stuffing season is still a ways off). So why not? Throw that sage in corn bread (which I bake in our toaster oven (affiliate link!), in the garage, to keep the house nice and cool).
Warm, with a pat butter, this corn bread makes for an absolutely delicious side served with chili, soups, or even barbeque beans! I'll eat it with a fried egg for breakfast, too. You could also bake each loaf in a mini-loaf pan, topped with a single sage leaf, and gift them to friends and neighbors.
If you grow your own sage, or know someone that does, this recipe is a must-make in late summer or early fall, and it turns out so pretty!
Serves: 6 | Active Time: 30-40 minutes
- Preheat oven to 400°F. Place 1 pat of butter in the a 10-inch pan (a pie pan, an oven-safe cast iron skillet, or a baking dish) and place in oven while it preheats.
- In a medium size mixing bowl, stir together the corn meal, baking soda, baking powder, and salt.
- Add yogurt, butter, egg, and honey, and stir using a rubber spatula until a batter forms. Fold in minced sage.
- Using oven mitts, pull baking pan from oven. Tilt it back and forth to grease the pan evenly. Pour batter into pan, spreading into even layer with a spatula. Arrange the 6 whole sage leaves on top as desired.
- Place pan in preheated oven and bake for 20-30 minutes (shorter time is needed for a cast iron pan — more for a glass dish). Test doneness by inserting a toothpick into the middle. The toothpick should come out clean, and the top of the bread should be golden. Allow to cool 5 minutes and serve with butter and honey.