---------------->> Sage Cornbread <<----------------- Southerners love their cornbread and are reluctant to mess with its perfection. That is, except for this classic combination of the sage and corn flavors. Cornbread combines well with soups and stews, or as a small side to salads. This cornbread is wonderful to serve on Thanksgiving to compliment your turkey stuffing. 1 cup flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 3 teaspoons rubbed sage 1 1/4 cup yellow cornmeal 1 egg 1 cup milk 1/4 cup butter, melted Preheat oven to 425 degrees F. In a mixing bowl combine flour, sugar, baking powder, salt, and sage. Stir in cornmeal by hand. Add egg, milk, and melted butter and beat with a mixer until the batter is thick and smooth. Pour into a greased 9" square baking pan. Bake 20 minutes or until bread shrinks slightly from the pan.