The great thing about cornbread is that it can be altered to your liking. Try this Savory Sage and Peppered Cornbread for something new and different.
6 slices bacon
1 1/4 cups cornmeal
3/4 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon crushed, dried red chili pepper
1/4 teaspoon ground white pepper
1 teaspoon paprika
1 1/4 cups buttermilk
2 tablespoons molasses or honey
3 tablespoons freshly chopped sage
2 tablespoons chopped green onions
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 425 degrees. In a 9- or 10-inch cast-iron skillet, fry bacon until crisp; reserve fat. Crumble bacon.
In medium size bowl, mix cornmeal, flour, salt, baking powder, peppers and paprika; blend with fork.
In small bowl, mix buttermilk, egg and molasses or honey, then mix with dry ingredients. Add chopped sage (make them generous tablespoons), green onions, Parmesan cheese and crumbled bacon.
In skillet, heat 1/4 cup of reserved bacon fat to near smoking, then pour into cornmeal mixture. Immediately return batter to hot, greased skillet and bake in oven 20-25 minutes until golden brown on top. Do not overcook.
NOTE: This can also be made in a muffin pan for individual servings.
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