Hearty American Cornbread Stuffed with Sage and Cranberry

Ingredients

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

Method

1. 01
   Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
2. 02
   In a large bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. 03
   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. 04
   Fold in the dried cranberries and chopped fresh sage leaves until evenly distributed.
5. 05
   Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. 06
   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. 07
   Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving.