Sage and Honey Skillet Cornbread

Updated May 07, 2020

20121126-bake-the-book-epicurious-sage-honey-skillet-cornbread.jpg — Ellen Silverman

The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine.

Reprinted with permission from The Epicurious Cookbook by Tanya Steel & the editors of Epicurious. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.

Recipe Details

Sage and Honey Skillet Cornbread

Active 20 mins

Total 60 mins

Serves 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

Directions

Preheat the oven to 400°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.