← Back to Search Results baking American
cranberry-and-sage-cornbread

Photo by:
Comments: 0
 

Recipe

Freshly baked cornbread is so easy to prepare that there seems to be no real reason for the packaged stuff to exist. And, especially if you are making a cornbread stuffing for a holiday turkey, the boxed mix is too sweet. This sweet-and-savory quick bread works on its own to fill out a menu, or as the basis of a great dressing to fill your bird. If you like your cornbread on the sweet side, use the sugar, but use unsweetened cornbread for a stuffing.

Yield : Makes 6 to 8 Servings

Ingredients

  • 1¼ cups yellow cornmeal, preferably stone-ground
  • ¾ cups all-purpose flour
  • 3 tablespoons sugar (optional)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 large egg, beaten
  • ½ cup dried cranberries
  • 1 tablespoon finely chopped fresh sage

Directions

1. Position a rack in the center of the oven and preheat the oven to 400°F.

2. Whisk together the cornmeal, flour, sugar, if using, baking powder, and salt in a medium bowl and make a well in the center.

3. Place the butter in an 8-inch square baking dish and place in the oven to melt the butter and heat the dish, about 3 minutes.

4. Whisk together the milk and egg in a small bowl. Whisk the melted butter from the baking dish into the milk mixture. Pour into the well in the dry ingredients and stir just until blended; a few lumps may remain. Do not overmix. Fold in the cranberries and sage. Spread evenly in the hot baking dish and return to the oven.

5. Bake until golden brown and the top of the bread springs back when pressed in the center, about 20 minutes. Let cool for 5 minutes, then cut into squares to serve hot or warm.

Variation

Cranberry and Sage Cornbread for Stuffing: Double the ingredients, leave out the sugar, and bake in a 15 × 10-inch baking dish for about 25 minutes.


© 2008 Rick Rodgers

Note from Cookstr's Editors

Nutritional information is based on 8 servings, and does not include optional sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

222kcal (11%)
115mg (11%)
0mg (0%)
60mcg RAE (2%)
143mg
33mg
5g
7g
3g
34g
41mg (14%)
291mg (12%)
4g (19%)
8g (12%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-sweet-life The Sweet Life
by Kate Zuckerman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?