Corn bread with sage leaves and feta from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • Yildiz100 on June 08, 2022

    The Sage leaves do make this pretty and add a nice flavor. I can't get stone-ground cornmeal in Sweden so next time replace a little of the corn meal with polenta for texture. I may also try another version of cornbread with more cornmeal relative to flour. Or maybe I'll try a version with corn kernels. Either way I will definitely repeat the feta and Sage.

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