Sage and Honey Skillet Cornbread Recipe
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup cornmeal, preferably whole-grain, medium grind
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage, plus
12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg
1/2 cup unsalted butter
Directions
Preheat the oven to 400 degrees F. Heat a heavy 10-inch ovenproof skillet in the oven for 10 minutes. Whisk the cornmeal, flour, baking powder, salt, and 2 teaspoons chopped sage in a large bowl to blend. Whisk the milk, honey, and egg in a medium bowl to blend. With a pot holder, remove the skillet from the oven and add the butter. Swirl until the butter is melted, then pour all except 2 tablespoons butter into the egg mixture. Add the whole sage leaves to the butter in the skillet; toss to coat. Arrange the leaves over the bottom of the skillet, spacing apart. Add the egg mixture to the cornmeal mixture; stir until just combined . Pour the batter over the sage leaves in the skillet. Bake until browned around edges and a tester inserted into center comes out clean, about 22 minutes. Cool in the skillet 10 minutes, then invert onto a platter. If necessary, reposition the sage leaves atop the cornbread.