Gluten-Free Sage & Honey Corn Bread

Gluten-Free Sage & Honey Corn Bread

Our sage plant went CRAZY this summer before suddenly wilting. While the leaves were still in good shape, I picked tons, and brainstormed all the ways to use them while they were still fresh. This is what lead to this discovery: sage corn bread. 

Before, I'd put hatch chilies in corn bread, jalapeños, fresh corn kernels, and even sautéd red onion, but never sage. Sage is one of my favorite herbs that lends such a distinct flavors to roasts and I love the way it smells. Adding in a bit of honey balances it out — sweet and savory, together.

Gluten-Free Sage & Honey Corn Bread

It is the middle of summer, so I baked this in our toaster oven (affiliate link!), in the garage, to keep the house nice and cool. I do this all the time — love keeping the house a bit cooler!

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. 

The whole recipe is gluten-free (I find that I never miss the wheat in corn bread, it’s so so good and moist with just corn meal!)

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! 

Gluten-Free Sage & Honey Corn Bread
Gluten-Free Sage & Honey Corn Bread

Gluten-Free Sage & Honey Corn Bread

Published August 30, 2018 by
   Print This Recipe

Serves: 6   |    Active Time: 30-40 minutes


  • 2 cups yellow corn meal
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups whole milk yogurt
  • 1/4 cup melted butter, cooled + 1 pat of butter for greasing pan
  • 1 egg
  • 1/4 cup honey
  • 2 tablespoon fresh sage, minced plus 6 whole sage leaves for top of bread

  • Directions:

    1. 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.
    2. In a medium size mixing bowl, stir together the corn meal, baking soda, baking powder, and salt.
    3. Add yogurt, butter, egg, and honey, and stir using a rubber spatula until a batter forms. Fold in minced sage.
    4. 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.
    5. 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.


    Gluten-Free Cornbread Stuffing with Fresh Cranberries and Pecans

    Gluten-Free Cornbread Stuffing with Fresh Cranberries and Pecans

    South Boulder Peak is mountain just outside of Boulder that tops out at 8,549 feet above sea level. Compared to the range of Rockies behind it, it's a baby peak, but it's a peak nonetheless. On Thanksgiving Day we started up it's trail around noon, after a light breakfast. Getting our bodies moving before a really big meal is sort of our thing. 

    It was two hours to the summit and two hours down, the descent rocky and slow. By the time we were an hour from the car, it was three, and our light breakfast wore thin. "I could eat a vat of jell-o," Oliver said, though he's not a fan of jell-o, and shortly there after, "Let's make Cornish Hens." That's when I piped in about stuffing. Stuffing!! It's the secret star of the show, right? Stuffing, boxed or homemade, is what everyone goes back to get more of. 

    We made it to the car, and that evening we dined like royalty on my mom's cooking. We had salmon and two types of cheese, fresh salad, and even pie. It wasn't meant to be a traditional Thanksgiving dinner, just an evening with family. (That's what it's about anyhow, right?) 

    Gluten-free Cornbread Stuffing with Fresh Cranberries and Pecans
    Gluten-Free Cornbread Stuffing with Fresh Cranberries and Pecans

    Still, that stuffing craving lived on. It wasn't four days later and I was in the kitchen, stuffing Cornish Hens with cornbread dressing. 

    When I sat down to write this post, I toyed with the fact that Thanksgiving has already passed, and that it's likely no one in the world is looking for a cornbread stuffing recipe anymore. I thought to myself: But stuffing could be eaten at Christmas (or whatever other winter holiday) right? And yea, the answer is you can eat stuffing whenever you please. It’s great at Christmas (some may even make this a tradition) but also delicious on any old Sunday. The leftovers make for a pretty happy desk lunch, or even breakfast. 

    This recipe calls for gluten-free cornbread. I share a link to my go-to gluten-free cornbread recipe below. I asked a crowd of you on Instagram Stories if I should make this recipe grain-free before sharing, but most of you love stuffing as much as I do, and said to share it now! You get me.

    This stuffing is pretty simple, but the addition of fresh cranberries gives it a tart burst of flavor and a hint of red color, and toasted pecans add extra crunch. 

    For those of you who are looking to make this grain-free, I would encourage you to experiment with using a grain-free (almond flour based) cornbread in this recipe. Report back on how it works! I'll be running my own experiments. A long time ago, I also shared a meat-based stuffing here

    Gluten-Free Cornbread Stuffing with Fresh Cranberries and Pecans

    Gluten-Free Cornbread Stuffing with Fresh Cranberries and Pecans

    Published December 14, 2017 by
       |     Print This Recipe

    Serves: 8   |    Total Time: 50 minutes


    • 1 8x8 inch pan of cool cornbread, this is my favorite cornbread recipe, but feel free to use your favorite recipe (day-old cornbread works well!)
    • 1/2 cup celery, diced
    • 1 onion, diced
    • 1 tablespoon butter
    • 1/2 cup cranberries
    • 1/2 cup whole pecans 
    • 1 tablespoon minced fresh sage
    • 1 egg
    • 1 cup chicken stock 
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper


    1. Preheat oven to 350°F, and grease an 8x8inch baking pan.
    2. Sauté the diced onion and celery with the butter in a skillet over medium-high heat, stirring occasionally, until the onions are translucent. Then, scrape onion and celery into a mixing bowl.
    3. Dice cornbread into 1/2-inch or 1-inch cubes, and add to mixing bowl. Then, add cranberries, pecans, and sage. Season with salt & pepper.
    4. In a separate bowl, whisk the egg and broth together until combined. Then, pour the broth mixture into the cornbread mixture. Use a spatula to fold the cornbread mixture until all of the ingredients are equally distributed and the broth is well incorporated.
    5. Scrape stuffing into prepared baking dish, patting down into an even layer. Bake for 30 minutes, or until stuffing is golden on top. Allow to cool 5 minutes and then serve warm.