Remember a few weeks ago we promised sage recipes for your Thanksgiving menus. Over the next few days we will be giving dessert, bread, and vegetable recipes using sage.
Dazzle your guests with this artistic display of garden sage.
Sage leaves, arranged in the buttered pan before the batter is poured in, form a beautiful pattern on the crust of this bread and distinctly flavor it throughout. Crumbled feta contributes moistness and a salty bite.
1 tablespoon unsalted butter, softened for the pan
18-24 large sage leaves
3/4 cup stone ground cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon fine salt
2 large eggs
1 cup buttermilk
1/4 cup olive oil
4 ounces (1 cup) crumbled Greek feta
Preheat the oven to 400°F. Smear the butter on the inside of a 9 inch glass pie plate. Press the sage leaves into the butter in a circular daisy pattern, saving about 6 to press into the side of the pie plate horizontally.
Stir the cornmeal, flour, baking powder, sugar, and salt together with a wire whisk in a medium mixing bowl. Whisk together the eggs, buttermilk, and olive oil in a second bowl. Stir the liquid into the dry ingredients until the lumps smooth out. Stir in the cheese.
Pour the batter into the pie plate over the sage leaves. Bake for about 25 minutes, or until the crust is browned and the bread springs back in the middle when you press on it. Let cool for about 10 minutes in the pan. Loosen the sides with a paring knife, then flip the cornbread out onto a plate or board with the sage leaves on top, and serve while still warm.
Recipe and Photo by Linda adapted from HERB GARDEN
DALLAS GARDEN BUZZ 