DRAM Apothecary Cornbread. Sage Makes Everything Better.

{Recipe used with permission of Shae Whitney}

1 1/4 c coarse yellow cornmeal
3/4 c all purpose flour [I used wheat]
1/4 c sugar
2T chopped fresh sage
2T chopped fresh rosemary [for herbs, I used rubbed sage and less because you always use less of a dried herb – 1T]
2 t baking powder
1 t coarse salt
1/2 t baking soda
1 stick salted butter [couldn’t bear to use 16T of butter, so subbed applesauce for 8T]
1/4 c whole milk
1 c buttermilk
2 large eggs
1/4 c honey
2 t DRAM sage bitters

Shae recommends using a cast iron skillet, but since I don’t have one, just used a glass baking dish.
Heat oven to 425*, then reduce to 375* before putting skillet or baking dish in.
Recipe time is 20-23m, but my oven took 30m; at the 20m mark, I put foil over the top so it wouldn’t burn, and would allow inside to cook through.
This makes the most beautiful, subtle sage-flavored cornbread.
Perfect for this time of year.

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