Savory Sage and Peppered Cornbread Recipe

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.