Savory Sage and Peppered Cornbread Recipe

Try this Savory Sage and Peppered Cornbread with bacon for something different.

| February 2013

  • Sage and Peppered Corn Bread
    Bake this cornbread in a skillet or muffin pans for individual servings. Photography

  • Sage and Peppered Corn Bread

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.

Savory Sage and Peppered Cornbread Recipe

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
1 egg
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.

Suzannah McCuen
1/5/2015 6:11:38 PM

Our favorite here year-round is freshly picked, rinsed and chopped sage (I just use scissors) added to cornbread mix along with about a tsp of sugar. Makes cornbread muffins taste like cornbread dressing made for the holidays. Our sage bush out back is about 8 or 9 years old now and rather large and woody but the leaves have wonderful flavor year-round.

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