Sage Cornbread

This cornbread recipe from Maggie Seymour of Lubbock, Texas, accompanied her Stuffed Pork Chops recipe in the Spring 2011 issue of the Penzeys spice catalog. We are certain any cornbread would do, but the rubbed sage in this cornbread complements the pork flavor especially well. We also note this cornbread has none of the sugar found in many cornbread recipes, making this  version a good choice for a dressing.

We used skim instead of the whole milk called for. We discovered the baking dish needed heavy greasing to keep the cornbread from sticking. The cast iron skillet might be a better choice. The best strategy is to make the cornbread the day before you make the stuffed pork chops; the cornbread has a chance to dry out more.

¾ cup flour
1½ cups cornmeal
4 tsp baking powder
1 tsp salt
1-2 tsp rubbed sage
2 eggs, beaten
1¼ cups whole milk
¼ cup canola oil

Preheat oven to 400°. In a medium bowl, combine the flour,  cornmeal, baking powder, salt and sage. Stir to blend thoroughly. Add the eggs, milk and oil and mix until smooth. Pour into a greased 9 X 13 baking dish or a greased 12-inch cast iron skillet. Bake at 400° for 30 minutes.

Serves 6-8.

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