Sage and Onion Cornbread
Savor the cozy, herbaceous flavors of this Sage and Onion Cornbread, a rustic twist on the classic Southern favorite. Infused with freshly sautéed onion and aromatic sage, this cornbread boasts a moist, tender crumb with just the right balance of sweetness and savory flair. Made with simple pantry staples like cornmeal, all-purpose flour, and butter, it’s elevated by the fragrant sauté of onion and herbs in a touch of olive oil. Perfect for pairing with hearty stews, holiday feasts, or simply enjoyed warm on its own, this cornbread is baked to golden perfection in just 25 minutes. Impress guests with its earthy charm and homemade goodness, while celebrating a comforting blend of traditional and refined flavors.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 4 tablespoons Unsalted butter (melted)
- 1 medium Yellow onion (finely diced)
- 2 tablespoons Fresh sage (chopped)
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 400°F (200°C) and grease an 8x8-inch baking dish or a cast-iron skillet with butter or non-stick spray.
In a small sauté pan, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the chopped sage and cook for another 1-2 minutes, until fragrant. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the sautéed onion and sage mixture into the batter until evenly distributed.
Pour the batter into the prepared baking dish or skillet and spread it into an even layer with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 43.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 409 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
