My neighbour lent me this book..And many beautiful photos caught my eye..
But a sage cornbread in particular was a coup de coeur for me..
I made it when she came for dinner~
I made it in a springform and wondered about the imprint of the base and sure enough my woman's intuition was right so next time I will not make it in a springform..I'll use larger sage leaves and add lots of chopped sage to the cornbread..I'll serve w/ garlic butter.I love sage..cornbread and garlic butter..so it works..and it's so very pretty when you unmold..And SO easy!
It makes a very pretty country presentation on the table also..
Sage Feta Cornbread
1 tbs softened butter for the pan
18-24 large sage leaves
3/4 cup stone ground cornmeal
1 cup all purpose flour
2tsps baking powder
2 tsps sugar
1/2 tsp fine salt
1 cup buttermilk 1/4 cup evoo
1 cup crumbled greek feta..
Preheat oven to 400 ..Smear butter on pie plate and arrange sage leaves decoratively.
Save ap 6 pieces of sage to slide into the sides horizontally
Mix dry ings.. and wet ings.. gradually mix both together..add the feta.
Pour into plate..
Bake ap 25 mins until top springs back..Cool a bit then flip while still warm and serve~
From: The Herbal Kitchen, by Jerry Traunfeld