- 1¼ cups yellow cornmeal, preferably stone-ground
- ¾ cups all-purpose flour
- 3 tablespoons sugar (optional)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup whole milk
- 1 large egg, beaten
- ½ cup dried cranberries
- 1 tablespoon finely chopped fresh sage
- Position a rack in the center of the oven and preheat the oven to 400°F.
- Whisk together the cornmeal, flour, sugar, if using, baking powder, and salt in a medium bowl and make a well in the center.
- Place the butter in an 8-inch square baking dish and place in the oven to melt the butter and heat the dish, about 3 minutes.
- Whisk together the milk and egg in a small bowl. Whisk the melted butter from the baking dish into the milk mixture. Pour into the well in the dry ingredients and stir just until blended; a few lumps may remain. Do not overmix. Fold in the cranberries and sage. Spread evenly in the hot baking dish and return to the oven.
- Bake until golden brown and the top of the bread springs back when pressed in the center, about 20 minutes. Let cool for 5 minutes, then cut into squares to serve hot or warm.
- Variation
- Cranberry and Sage Cornbread for Stuffing: Double the ingredients, leave out the sugar, and bake in a 15 × 10-inch baking dish for about 25 minutes.