Hearty American Cornbread Stuffed with Sage and Cranberry

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour sifted
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs beaten
• 1/4 cup butter melted
• 1/2 cup dried cranberries
• 1/4 cup fresh sage leaves chopped

Instructions

1. 1 Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
2. 2 In a large bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. 3 Create a well in the center of the dry ingredients and pour in the milk, beaten eggs, and melted butter. Stir until just combined.
4. 4 Fold in the dried cranberries and chopped fresh sage leaves until evenly distributed.
5. 5 Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. 6 Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7 Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving.