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Sage Corn Bread




Source of Recipe


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List of Ingredients




3/4 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon minced fresh sage
1 cup CARNATION Evaporated Milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, softened


Recipe



PREHEAT oven to 425°. Grease an 8x4-inch loaf pan.

SIFT together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir in the fresh sage so that it is evenly distributed throughout. In a separate bowl, whisk together the evaporated milk, egg and melted butter. Slowly pour the milk mixture into the cornmeal mixture and stir together. Pour the batter into the loaf pan.

BAKE for 15 minutes. Spread the top of the bread with the softened butter and cook for another 10 minutes. The loaf is done when the top is lightly browned and firm to the touch at the center. Let cool in the pan on a wire rack for 20 minutes, then transfer the loaf to the rack to cool completely.