I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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It doesn’t seem possible that the holiday season is upon us! I have been looking up recipes and planning our Thanksgiving menu, I love doing that. I try to try one new thing every year along with the old favorites and to take into consideration what our family especially likes. This weekend I tried a new version for cornbread. Pa Lloyd isn’t as adventurous as I am with food, he likes my old standard recipe best but I like something different. I like cornbread with soup, especially chili or taco soup. Try this week’s recipe and see what you think!
Honey Sage Cornbread Loaf:
Preheat oven to 350 degrees and spray a 9x5 loaf pan with cooking spray.
Mix together 1 1/2 cups flour, 1 1/4 cups yellow cornmeal, 3/4 cup sugar, 1/2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt in a large bowl. In another bowl mix 2 large eggs, 1/2 cup oil and 1 cup buttermilk in a small bowl, whisk together. Add egg mixture, 1 cup frozen corn, thawed and 1 Tbsp. chopped fresh sage to dry ingredients, stir to combine. Pour batter into pan, Bake 1 hour until toothpick comes out clean when inserted in center. Cool 8 minutes then take out of pan and cool on wire rack. Serve with butter and honey.
Have a great Thanksgiving!