Sage Cornbread

• 3 tablespoons vegetable oil, plus some for greasing the skillet
• 2 23 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons ground sage
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon freshly ground pepper
• 3 eggs
• 1 cup buttermilk
• 1 cup milk
• 1 cup fresh corn kernels

1. Preheat the oven to 350 degrees.
2. Grease a 10-inch cast-iron skillet.
3. In a mixing bowl, combine all the dry ingredients.
4. In another bowl, combine the vegetable oil, eggs, buttermilk and milk and pour into the dry mixture.
5. Blend quickly with a wooden spoon.
6. Do not overbeat.
7. Stir in the corn.
8. Pour the batter into the skillet and bake for 30 to 35 minutes.
9. Cool for a few minutes and cut into serving pieces.
10. Serve warm.

vegetable oil, yellow cornmeal, flour, sugar, ground sage, salt, baking powder, freshly ground pepper, eggs, buttermilk, milk, fresh corn kernels

Taken from cooking.nytimes.com/recipes/3406 (may not work)