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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
More Like This
Cornbread | Recipes on Rails
recipesonrails.com
Cornbread - Recipes List
recipes-list.com
Southern Cornbread Sage Dressing Recipe - Food.com
food.com
Honey Cornbread With Fresh Sage | Foodtalk
foodtalkdaily.com
Cornbread - Gainesville Times
gainesvilletimes.com
Skillet Corn Bread with sage Recipe | Samsung Food App
app.samsungfood.com
Corn Bread No. 2 from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Gluten-Free Sage Cornbread Recipe: How to Make Gluten-Free Sage Cornbread Recipe | Homemade Gluten-F
recipes.timesofindia.com