50 min | 20 min prep

SERVES 8

• 1 cup flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon dried sage, or 1 tablespoon fresh sage leaves (chopped). Choose from the Sage list below.
• 1 cup buttermilk
• 2 tablespoons honey
• 2 eggs
• 3 tablespoons butter or margarine (melted)
• 1 can sweet corn, drained

1. Preheat oven to 425°F.
2. Sift the first four ingredients together and then add sage.
3. In another bowl beat buttermilk, honey, eggs, and the butter together.
4. Add buttermilk mixture to dry ingredients, then add sweet corn and stir only enough to moisten.
5. Pour batter into 9 x 9 greased pan.
6. Bake at 425°F for 25 to 30 minutes or until top is golden.
7. Wait until Cornbread is almost cool, before cutting into 16 squares.

This is Cornbread with a difference!

Sage Varieties to choose from: Sage - Garden, Sage - Golden Variegated, Sage - Grower's Friend, Sage - Purple, Sage - Silver, Sage - Tricolor.