Honey Sage Cornbread

With fall approaching in Los Angeles [I say approaching because although its technically fall, LA weather has been teeter-tottering between somewhat cold and disgustingly hot the past few weeks], its nice to have something warm and comforting on those chilly nights. I was making turkey chilli for dinner and what better to go with chilli, than cornbread? They are pretty much a match made in heaven.

Cornbread can be a little boring though, but some simple ways to jazz it up are by adding some honey, some fresh herbs, cheese or a mild onion. Many things can turn plain old cornbread into a delicious masterpiece. I went with a honey-sage combo because my mom found sage flavored honey at a farmers market and I had fresh sage at home, so it seemed perfect.

I just used this recipe on the back of the cornmeal box, with a few of my own touches and it is one of the quickest one-bowl wonders ever.

Honey Sage Cornbread
(adapted from Albers Cornmeal)
-1 1/2 cups AP flour
- 1/2 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1/3 cup sage honey (or regular is fine)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 2 eggs, beaten
- 1/3 cup veg oil
- 3 tbsp butter, melted
- 2 tbsp fresh sage, finely chopped

Preheat oven to 350F. Grease an 8 x 8 or 9 x 9 baking pan.
Mix all dry ingredients in one bowl

Mix all wet ingredients in one bowl

Whisk the wet ingredients into the dry ones until smooth batter is formed. Add sage.

Pour into pan and bake for 35 minutes or until toothpick inserted comes out clean.

Cut up, serve warm. Enjoy!