Sage and Honey Skillet Cornbread

Sage and Honey Skillet Cornbread
Photo by Kana Okada


  • 2 teaspoons fresh sage
  • 1 large egg
  • ½ cup honey
  • 1 cup whole milk
  • 12 fresh sage leaves
  • 1 tablespoon baking powder
  • 8 tablespoons unsalted butter
  • + 3 more ingredients
    • 1 cup unbleached all purpose flour
    • 1 teaspoon salt
    • 1 cup cornmeal (preferably whole grain, medium grind)

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl un...

View full recipe at Epicurious


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