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Sage and Honey Skillet Cornbread Recipe

Sage and Honey Skillet Cornbread Recipe
  • Meal

    Breakfast and Brunch

  • Cusine


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


Preheat the oven to 400 degrees F. Heat a heavy 10-inch ovenproof skillet (preferably cast-iron) 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 (do not overmix; batter will be wet and runny). 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.