These Cornbread Fries with Honey-Sage Dipping Sauce are an addictively delicious snack!
If case you thought your favorite cornbread couldn’t get any more delicious…these Cornbread Fries with Honey-Sage Dipping Sauce will definitely prove otherwise!
Today’s recipe starts off with some of my husband Jack’s amazing corn bread. The recipe below based on is his go-to cornbread recipe – which is pretty fantastic all by itself.
His cornbread is made with some very decadent ingredients like ricotta and mascarpone cheeses, creamed corn, melted butter, and honey that all get mixed into a lightly sweetened corn meal batter. It bakes up super moist and dense, and full of delicious corn flavor. Trust me – you will be tempted to just dig right in!
But wait – because it gets even better! Once the cornbread cools, it is cut it into giant corn bread fries (or sticks) that are lightly coated in flour and immediately fried in olive oil and butter until golden and crispy on the outside.
To serve the Cornbread Fries, you’ll make an equally delicious Honey-Sage Dipping Sauce that can be drizzled over the entire platter of cornbread pieces or served on the side in a dipping bowl. (Or – do both!) 😉
To make the Honey-Sage Dipping Sauce, we used fresh sage from our garden for the best flavor – but dried sage can also be used if you can’t find fresh. You’ll heat together oil, shallots and sage – then deglaze the pan with champagne vinegar before mixing in honey, mayonnaise and garlic chili sauce.
This Honey-Sage Dipping Sauce is amazing – sweet, zesty, creamy and spicy all in one! (You are going to want to drizzle this sauce on EVERYTHING – not just the cornbread fries!)
We think you’ll love these Cornbread Fries with Honey-Sage Dipping Sauce as much as we did – and they are wonderful served alongside a bowl of chili. Or – simply serve them as an appetizer with a nice white wine.Print
Note: This corn bread recipe is purposely made to be dense so try to stick to the recipe and not use any other corn bread for this.
Also note: This recipe requires the batter to sit for about two hours before baking. Please plan accordingly.
2 cups corn meal
½ cup ricotta cheese (OK to substitute cottage cheese)
½ cup mascarpone cheese (OK to substitute cream cheese)
½ cup honey
1 14.5-ounce can creamed corn
½ stick melted butter
3 tablespoons olive oil
3 whole eggs
1 ½ cups all-purpose flour
1 ½ tablespoons baking powder
1 teaspoon salt
Butter to grease pan
2 teaspoons olive oil
2 tablespoons shallots, minced
1 tablespoon fresh sage, minced (half that if using dry)
1 tablespoon champagne vinegar
½ cup honey
½ cup mayonnaise
2 teaspoons garlic chili sauce
To fry corn bread
1 cup all-purpose flour
9 tablespoons olive oil, divided
9 tablespoons butter, divided
In a large bowl mix corn meal, ricotta, mascarpone, honey, creamed corn, melted butter, olive oil and eggs.
Beat to combine and let sit two hours at room temperature.
Preheat oven to 350 degrees F.
After two hours, mix flour, baking powder and salt together and add to corn meal mixture.
Butter a 9X13 casserole dish (one with square corners if possible)
Pour in the batter, spread evenly in the pan and bake for 30 minutes.
While the corn bread is baking, make the honey sauce.
In a small sauce pan, over medium heat, place oil, shallots and sage and cook for five minutes.
Add vinegar to deglaze then add honey, mayonnaise and garlic chili sauce.
Bring to boil then simmer on low for five minutes. Remove from heat and set aside.
Remove corn bread from the oven and invert to a cooling rack. Try not to bend or break or crack the corn bread while removing from the pan.
Once cool, slide onto a cutting board and cut down the center to make two long halves. Then cut each half into 12 pieces by cutting each half in half then in quarters then each quarter in thirds to yield 24 pieces about 4” long.
Place flour in a pie plate and coat each piece of corn bread in the flour, covering all sides.
In a medium sauté pan (not non-stick), melt one third of butter with one third of oil over medium to medium high heat.
Fry four at a time for about 1-2 minutes on each side to brown and remove to a paper towel to drain. Cook four more then discard the fat, wipe the pan and repeat with another third butter and oil and eight more pieces. Finally repeat for the remaining pieces wiping the pan each time before adding more butter and oil.
Serve with the honey sauce and enjoy.
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