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Sage Cornbread Recipe & Pairing with Aly’s Pinot Noir
Thanksgiving is a time to celebrate family, friends, and flavors that warm the soul. Elevate your holiday spread with this festive gluten-free Sage Cornbread, a delightful side dish that pairs beautifully with Aly’s Pinot Noir. The earthy notes of sage in the cornbread complement the wine’s delicate balance of bright fruit and soft tannins, making this duo the perfect pairing for your holiday table. Whether served fresh out of the oven or as a base for a creative stuffing, this cornbread will become a family favorite!
Ingredients
2 eggs
1 1/3 cups dairy-free milk
1/2 cup extra virgin olive oil
2/3 cup honey
1 1/3 cups gluten-free 1:1 flour
1 cup cornmeal
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 tsp fresh sage, chopped
Flakey sea salt, to taste
Dairy-free butter, for serving
Instructions
1
Preheat your oven to 375°F and line a loaf pan with parchment paper.
2
In a large mixing bowl, whisk together the eggs, dairy-free milk, olive oil, and honey until smooth.
3
Add the gluten-free flour, cornmeal, baking soda, baking powder, and salt to the bowl. Stir until the batter is smooth, then fold in the chopped sage.
4
Pour the batter into the prepared loaf pan. For a flavorful garnish, drizzle a bit of olive oil and sage over the top before baking.
5
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6
Once baked, sprinkle with flakey sea salt and serve warm with dairy-free butter and a drizzle of honey.