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Corn Bread Fries with Honey-Sage Dipping Sauce

Cornbread Fries with Honey-Sage Dipping Sauce


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

Honey sauce

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.