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🍳 Crispy Cornbread with Sage and Walnuts

374 kcal · 30 min · 4 servings

Crispy Cornbread with Sage and Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the sage leaves under cold water.
  2. 2. Shake the leaves dry.
  3. 3. Pluck the leaves off the stems.
  4. 4. Set aside six large, intact leaves for decoration.
  5. 5. Roughly chop the remaining sage.
  6. 6. Roughly chop the walnuts.
  7. 7. Put the cornmeal into a large bowl.
  8. 8. Add the flour.
  9. 9. Add the baking powder.
  10. 10. Salt the dry ingredients.
  11. 11. Stir the chopped sage into the flour mixture.
  12. 12. Take a small bowl.
  13. 13. Pour in the milk.
  14. 14. Add the honey.
  15. 15. Crack the eggs.
  16. 16. Whisk the liquid ingredients well together.
  17. 17. Turn on the oven to 200 degrees Celsius.
  18. 18. Use the fan setting if your oven has it.
  19. 19. Use gas level 3 to 4 if you are baking with gas.
  20. 20. Place a 24-centimeter ovenproof pan in the hot oven.
  21. 21. Let the pan heat up for ten minutes.
  22. 22. Carefully remove the hot pan from the oven.
  23. 23. Put the butter into the hot pan.
  24. 24. Let the butter melt.
  25. 25. Pour about two tablespoons of the melted butter aside.
  26. 26. Add the rest of the butter to the egg milk.
  27. 27. Place the six large sage leaves in the hot pan.
  28. 28. Pour the egg milk into the dry flour mixture.
  29. 29. Mix everything into a smooth batter.
  30. 30. Take about a quarter of the batter.
  31. 31. Put this amount of batter into the hot pan.
  32. 32. Swirl the pan to spread the batter evenly.
  33. 33. Sprinkle the chopped walnuts over the batter.
  34. 34. Add the remaining batter on top.
  35. 35. Put the pan back into the oven.
  36. 36. Bake the cornbread for 18 to 20 minutes.
  37. 37. Remove the pan from the oven.
  38. 38. Let the cornbread cool in the pan for ten minutes.
  39. 39. Turn the cornbread out onto a serving plate.

Nutrition per serving