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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!