Sage and Goat Cheese Corn Bread

I was checking on my herb garden when I saw the sage flowering and I knew it was the perfect time to try this corn bread recipe. Another excellent recipe from one of my favorite cookbooks, ‘The Herbal Kitchen’ by Jerry Traunfeld. The sun came out this afternoon and I hope it’s here to stay for awhile, maybe for the rest of spring and summer, wouldn’t that be nice?

I got lucky when I took this picture of the sage leaves on my deck, the sun just appeared for a few minutes before it went behind a cloud! It kind of reminded me that summer is right around the corner and I’m ready for it. Baking this sage and goat cheese cornbread made the house smell so good. I’m going to serve it for dinner tonight with a green salad with tomatoes, avocados, cucumbers, peppers, shallots and a homemade vinaigrette with more fresh herbs.

Ingredients and Directions
Preheat the oven to 375°F

1 tablespoon unsalted butter, softened for the pan
18-20 large sage leaves
3/4 cup stone-ground cornmeal
1 cup all purpose flour
2 teaspoons baking powder
2 teaspoons organic cane sugar
1/2 teaspoon fine sea salt
2 large eggs
1 cup buttermilk
1/4 cup olive oil
4 ounces, 1 cup, crumbled goat cheese

Smear the butter all over the inside of a 9-inch glass Pyrex pie plate. Press the sage leaves into the butter in a circular pattern, saving 8-9 for the sides.

Stir in the cornmeal, flour, baking powder, sugar and salt together with a wire whisk in a medium size 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.

Carefully spoon the batter over the sage leaves in the pan and smooth out with a spatula. Bake for 25 minutes or until the crust is lightly browned and the bread springs back in the middle when you press on it. Let it cool for 15-20 minutes in the pan. Carefully loosen the sides with a small knife, then flip the corn bread onto a serving plate with the sage leaves on top. Serve while warm to savor the warm goat cheese and sage leaves.


Serves 8

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Comments

  1. This sounds like a fabulous recipe! I love the sage on the outside of the bread as well…very beautiful!

  2. OH look at this beautiful corn bread! It's simply splendid, especially with the sage leaves pattern! Great job!

  3. I just about fell over when I read this post! I have never thought to add sage and cheese to my cornbread, but after seeing this recipe, I don't know why. This looks amazing, and I love the presentation. Just beautiful!

  4. This is such a poetic way to make cornbread! I love cornbread, could eat kilos of it in one sitting, especially with that goat cheese stuffed in it; I have a sage growing very nicely in my pot outside, started flowering, so you are giving me some swell ideas my dear, thanks so much.

  5. look at that sage leaves! it makes the corn bread so unique. This is so creative!

  6. Yum- my two favorite flavors… I need to try this….yum!

  7. wow, that bread looks delicious!

  8. Wow it looks so beautiful and delicious.

  9. not a big fan of that much sage but goat cheese, wow, interesting recipe – love the pic

  10. How gorgeous! I've made many a cornbread in my life, but never with goat cheese or sage…and never as beautiful as this. Wow!

  11. What a beautiful and delicate presentation for what could have be a very simple bland looking corn bread. The goat cheese is a great idea that surely enhanced the aroma from your kitchen ;0)
    Thanks for sharing and flavourful wishes,
    Claudia

  12. Wow thats is beautiful! That's amazing that the leaves came out perfect!

  13. That's definitely the best cornbread I've ever seen! I love how you've elevated a down-home dish into something so sophisticated.

  14. Hello! I have just found your bread on daily specials and I must say that your bread looks very appealing and tasty. I would like to start to make my own breads, too. All good to you.

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