Sage and Honey Skillet Cornbread

Name: Sage and Honey Skillet Cornbread
Yield: Makes 10 to 12 servings
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 (1 stick) unsalted butter

November 7, 2012

Down-home cornbread gets a beautiful, fragrant makeover with the addition of warming honey and flowery sage. But don’t worry, it’s still the same cornbread from the block. The ingredient list is short, the prep is straightforward, and the whole dish takes so little time to prepare that you could bake it while your roasted turkey rests or chili simmers.

Recipe notes

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