Sweet Sage Cheese Corn Bread
by Marjan
Every year, it appears my number of guests increase for Thanksgiving Dinner. That's a good sign! It was not long ago when I introduced you to Thanksgiving recipes for smaller crowds. Times have changed! Now we love entertaining guests at our ranch and I whole heartedly enjoy refining older recipes and finding new ones to keep my dinner menu exciting and fresh. Most years, I make my crowd favorites such as butternut squash crostini, cranberry relish, haricot vert with maple carrots and all vegetable lasagna. This year, I have created a recipe that I am certain will be an addition to my repertoire for all Thanksgiving dinners to come (unless I find a better one, of course!)
Sweet sage and cheese corn bread is the perfect accompaniment to any Holiday entertain dinner. Easy to make, minimal ingredients, savory and sweet, this bread pairs well with my pomegranate salsa or cranberry relish as either an appetizer or bread for your Thanksgiving feast. Crunchy outside crust with a soft and creamy inside, earthy flavors of sage and gruyere cheese, and delicately sweet, it is going to be difficult finding a recipe to replace this one!
Serves 8-10
Ingredients:
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 teaspoon chopped sage + 4 sage leaves for decoration
1 cup milk
2 eggs
1 cup shredded gruyere cheese
4-6 tablespoons organic butter
9 inch baking dish
Preheat oven to 350° F.
In a large bowl, combine cornmeal, flour, sugar, baking powder, sage and salt.
In another bowl, whisk together milk and eggs; fold in 1 cup cheese.
Place baking pan in the oven with butter. Add wet ingredients to dry ones and stir to barely combine (do not over stir). Remove pan from oven and pour melted butter into mix and stir until just blended. Place sage leaves on the bottom of pan and gently spoon mix on top of sage. Bake for 30 minutes; cool and serve.
Every year, it appears my number of guests increase for Thanksgiving Dinner. That's a good sign! It was not long ago when I introduced you to Thanksgiving recipes for smaller crowds. Times have changed! Now we love entertaining guests at our ranch and I whole heartedly enjoy refining older recipes and finding new ones to keep my dinner menu exciting and fresh. Most years, I make my crowd favorites such as butternut squash crostini, cranberry relish, haricot vert with maple carrots and all vegetable lasagna. This year, I have created a recipe that I am certain will be an addition to my repertoire for all Thanksgiving dinners to come (unless I find a better one, of course!)
Sweet sage and cheese corn bread is the perfect accompaniment to any Holiday entertain dinner. Easy to make, minimal ingredients, savory and sweet, this bread pairs well with my pomegranate salsa or cranberry relish as either an appetizer or bread for your Thanksgiving feast. Crunchy outside crust with a soft and creamy inside, earthy flavors of sage and gruyere cheese, and delicately sweet, it is going to be difficult finding a recipe to replace this one!
Serves 8-10
Ingredients:
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 teaspoon chopped sage + 4 sage leaves for decoration
1 cup milk
2 eggs
1 cup shredded gruyere cheese
4-6 tablespoons organic butter
9 inch baking dish
Preheat oven to 350° F.
In a large bowl, combine cornmeal, flour, sugar, baking powder, sage and salt.
In another bowl, whisk together milk and eggs; fold in 1 cup cheese.
Place baking pan in the oven with butter. Add wet ingredients to dry ones and stir to barely combine (do not over stir). Remove pan from oven and pour melted butter into mix and stir until just blended. Place sage leaves on the bottom of pan and gently spoon mix on top of sage. Bake for 30 minutes; cool and serve.
