Sage Corn Bread
3/4 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon minced fresh sage
1 cup evaporated milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, softened
PREHEAT oven to 425Â° F. Grease 8 x 4-inch loaf pan.
SIFT together cornmeal, flour, sugar, baking powder and salt in large bowl. Stir in sage. Whisk evaporated milk, egg and melted butter in small bowl. Slowly pour milk mixture into cornmeal mixture; stir just until moistened. Pour batter into prepared loaf pan.
BAKE for 15 minutes. Spread top of the bread with softened butter. Bake an additional 10 minutes or until top is lightly browned and firm to the touch at the center. Cool in pan on wire rack for 20 minutes. Remove from pan; cool completely.