Cranberry Sage Cornbread

Cornbread is one of those things I made throughout the year.  We eat it with soup, chili, beans, steak, chicken, pork you get the idea it goes with everything.  It's something that tastes great with a fall dinner or taking to a summer pot-luck.  The thing I like about cornbread is you can add different ingredients to the base batter to kick it up.  

I had a bag of Oceanspray Craisins in the pantry and grabbed some sage leaves out of my herb garden and made this delicious cornbread which will be perfect to fix during the fall too.  What a great combination of flavors.

Cranberry Sage Cornbread

1 1/2 cups all purpose flour

2/3 cup sugar

1/2 cup Albers Yellow Corn Meal

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 large eggs

1/3 cup vegetable oil

4 tablespoons butter

2 tablespoons fresh minced sage

5 oz package Oceanspray Craisins 

1 tablespoon flour

Butter a 8 x 8 baking dish and set aside. Over low heat melt butter in a small sauté pan add minced sage and sauté for 5 minutes, set aside for at least 15 minutes.  

In a medium bowl add flour, sugar, corn meal and salt and set aside.  In a measuring cup add milk, eggs, vegetable oil and with a fork gently incorporate your wet ingredients.  Add wet ingredients to the dry and gently whisk together.  Re-heat the butter if needed just until it has melted and add to the corn bread mixture and incorporate.  Add a tablespoon of flour to the craisins and toss to coat the craisins add to corn meal batter, fold in.  Place in a pre-heated 350 degree oven and bake for 35 minutes or until a wooden tooth pick inserted in center comes out clean.

Until Next Time,
Pam