Sage and Honey Skillet Cornbread

4.7(124)

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves.

by Greg Atkinson·published 2007-10-01

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Servings

(10–12)

Total time

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Calories / serving

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Ingredients (10)

serves

1 cup cornmeal (preferably whole grain, medium grind)cornmeal
1 cup unbleached all purpose flourunbleached-all-purpose-flour
1 tablespoon baking powderbaking-powder
1 teaspoon saltsalt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leavessage
12 fresh sage leavessage
1 cup whole milkmilk
1/2 cup honeyhoney
1 large eggegg
1/2 cup (1 stick) unsalted butterbutter

Instructions (4 steps)

01Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
02Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
03Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
04

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Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.