Fresh Corn and Sage Bread

Fabulous with your holiday bird!

1/3 cup butter, melted

1 onion, chopped

1 stalk celery, chopped

2 jalapeno peppers, seeded and chopped

1 tbsp chopped fresh sage or 1 tsp dried sage leaves

4 cobs of corn shucked

2 cups all purpose flour

1 1/2 cups cornmeal

4 tsp baking powder

1 1/2 tsp salt

1 1/2 cups milk

2 eggs

In a nonstick skillet, add 1 tbsp butter with onion, celery, jalapeno and sage over medium heat and cook for about 7 minutes or until softened.  Set aside to cool.

Using chefs knife, cut kernels off of corn cobs and set aside.

Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.  In another bowl, whisk together milk, eggs and remaining melted butter.  Add milk mixture to flour mixture along with cooked onion mixture and stir to combine.  Stir in corn kernels until well-combined.  Pour into six 5 3/4 x 3 1/4 inch parchment paper lined loaf pans and smooth tops.  Bake in 375F oven for about 30 minutes or until cake tester inserted in centre comes out clean.

Cheese option:  Divide 3/4 cup shredded cheddar over top of cornbread before baking

Cornbread Muffins:  Divide batter among 12 greased muffin tins and bake for about 20 minutes.