Sage Corn Bread from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to hot (425°F.). Combine cornmeal, flour, sugar, baking powder, salt and sage. Add egg and milk. Stir in shortening. Grease well an iron skillet (8
Ingredients
- ¼ cup sugar (see note)
- 1 cup all-purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 cup yellow cornmeal
- 1 cup milk
- ¼ cup shortening, melted
- 1 teaspoon ground sage
- 1 large egg
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