If you make this for Thanksgiving or Christmas, you won’t be disappointed. I just get so excited about good food, and this cornbread is no exception. The recipe calls for bacon fat to grease the pan. If you don’t have any, or want to make this vegetarian, use butter. However, if you have bacon fat, it makes the crust incredibly tasty and golden.
Cranberry Sage Cornbread
Adapted from The Bread Baker’s Apprentice
Serves 10-12
1 cup coarse cornmeal
2 cups buttermilk (or 2 tablespoons cider vinegar with milk added to equal 2 cups)
Mix together and let sit while you prepare other ingredients.
1 cup all-purpose flour
3/4 cups whole wheat flour
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup raw sugar
1/4 firmly packed brown sugar
Mix together in separate bowl. Set aside.
3 eggs
2 tablespoons honey
2 tablespoons unsalted butter, melted
Whisk eggs in separate bowl. Dissolve the honey in the melted butter, stir into eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture, stir until batter is blended.
1 cup fresh cranberries (can be frozen)
1/4 cup fresh sage, rolled and thinly sliced
2 tablespoons bacon fat
Stir cranberries and sage into batter. Grease a 10-inch round cake pan (or a 12-inch square pan) with bacon fat. Pour batter into pan and bake at 350 degrees for about 30 minutes or until the top is golden brown.
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