Cornbread baked with Wild Mountain Sage Bitters
Cornbread with Wild Mountain Sage Bitters by Brady Becker
Prep time: 5.0 stars based on 32 reviews.
Mmmmm.....cornbread. Serve this with your winter chilis, stews and feasts. The addition of our Wild Mountain Sage Bitters along with fresh herbs give this cornbread a delicious aromatic touch while the honey and buttermilk keep it wonderfully moist.
Cooking in a cast iron skillet is essential if you want the crunchy edges.
-1 1/4 cups COARSE yellow cornmeal
-3/4 cups all purpose flour
-1/4 cup sugar
-2 tablespoons chopped fresh sage leaves
-2 tablespoons chopped fresh rosemary
-2 teaspoons baking powder
-1 teaspoon coarse salt
-1/2 teaspoon baking soda
-1 stick, plus one tablespoon salted butter, divided
-1/4 cup whole milk
-1 cup buttermilk
-2 large eggs
-1/4 cup honey
-2 teaspoons DRAM Wild Mountain Sage BItters
Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes. Meanwhile, whisk together cornmeal, flour, sugar, sage, baking powder, salt, and baking soda.
Melt 1 stick butter, and whisk together with milk, buttermilk, eggs, honey and bitters. Whisk milk mixture into cornmeal mixture until just combined.Reduce oven temperature to 375 degrees. Remove skillet from oven, add remaining tablespoon butter, and swirl to coat. Pour in batter, and bake until cornbread is golden, 20 to 23 minutes. You will know it's ready when a fork comes out clean when stuck in the middle. Let cool at least 30 minutes before cutting into wedges. Serve warm or at room temperature with ample amounts of butter and honey on the side.