Honey cornbread with olive oil and sage is the perfect recipe to make cornbread stuffing cubes or any time cornbread would be the perfect side dish. And with one ingredient substitution this cornbread is dairy-free!
1cupbuttermilkor 1 cup non-dairy milk mixed with 1 tablespoon lemon juice
Preheat oven to 400 degrees. Rub olive oil inside an 8X8 pan or spray with non-stick baking spray.
Whisk dry ingredients in a medium-sized bowl.
Whisk together wet ingredients and chopped sage in another medium-sized bowl.
Add dry ingredients to wet and combine using a large spoon or spatula. Do not overmix.
Add the cornbread mixture to the pan and bake for about 18 minutes. You'll notice the top browning and also cracking - a good sign that it is done or nearly done.
Eat with butter and honey or use it for homemade bread cubes for stuffing!
No buttermilk? No problem! Just add a tablespoon of lemon juice to regular milk or non-dairy milk and let it sit for 5 or 10 minutes. It's ok if it looks like it is curdling - that is what it's supposed to do.
If you want to use this cornbread to make homemade bread cubes for stuffing, feel free to make it a couple days ahead. No big deal if it dries out. That works to your advantage.
Try other flavors in this honey cornbread -- change the sage to thyme or try adding jalapenos and cheese and serve this with chili. YUM!
Also works really well to bake the honey cornbread in a round 10-inch cast-iron pan. You can even preheat the pan with some oil in it. Carefully add the batter to the hot pan and you'll have a lovely crisp crust when it's done baking.