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Janie's Cornbread

Janie's Cornbread


·  1 cup ground cornmeal

·  ½ cup all-purpose flour

·  1 teaspoon baking soda

·  1 ½ teaspoons baking powder

·  1 teaspoon salt

·  ½ cup sugar, honey, or monk fruit sugar

·  1 ¼ cups Maple Hill Kefir

·  2 large eggs, room temperature

·  4 tbsp Maple Hill Butter, 1 tablespoon melted and cooled

·  1 teaspoon fresh sage, chopped

·  1 cup diced apricots

·  Whole fresh sage leaves (for garnish)


1. Place a 10-in. cast iron skillet or corn mold into the oven and preheat oven to 400°F

2. Mix cornmeal, flour, baking soda, baking powder, salt, sugar or honey

3. Stir in eggs, kefir,  and 4 tbsp melted butter. Mix until well combined. Stir in the chopped sage and apricots.

4. Remove the cast iron skillet or mold from the oven and brush the pan with the 1 tbsp of melted butter. Arrange the sage leaves  around the bottom of the corn husks (if using the mold) or on the bottom of the skillet.

5. Pour the batter into the mold or skillet.

6. Bake for about 18-20 minutes or until golden brown.

7. Cool for 15 minutes.

8. Serve with a drizzle of honey and/or softened Maple Hill butter!

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