Fresh Sage Cornbread


A combination of cornmeal and flour gives this cornbread a light texture. Try to use fresh sage; dried just doesn’t have quite the same flavor, plus any extra fresh sage leaves make a nice garnish for the cornbread.    

  • 8Servings


  • 1 cup unbleached all-purpose flour
  • 1 cup yellow or white cornmeal
  • 1/4 cup granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 cup soymilk or buttermilk
  • 1/4 cup canola or corn oil
  • 1/4 cup chopped fresh sage


Preheat oven to 375F. Coat an 8x8-inch square pan (or 8-inch round pan) with nonstick cooking spray. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.

Whisk together eggs, soymilk and oil in mixing bowl. Add to dry ingredients, and mix just until blended. Fold in sage.

Pour batter into prepared pan. Bake 25 minutes, or until top is lightly browned and springs back when touched. Set pan on wire rack, and let cool 5 minutes. Cut into squares, and serve.

Nutrition Information

  • Calories: 310
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 70 mg
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 420 mg
  • Sugar Content: 9 g