Best 2 Sage And Honey Skillet Cornbread Recipes
In the realm of culinary delights, cornbread emerges as an iconic symbol of comfort and rustic charm. Its golden crust, speckled with flecks of sweet corn, encases a tender, moist interior that bursts forth with a symphony of flavors. Whether served alongside hearty bowls of chili, braised meats, or simply relished on its own, cornbread has earned a cherished place in the hearts of food enthusiasts worldwide. Today, we embark on a tantalizing journey to uncover the secrets behind creating an exceptional sage and honey skillet cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
SAGE AND HONEY SKILLET CORNBREAD
Provided by Greg Atkinson
Categories Bread Brunch Side Bake Corn Honey Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- 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 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.
- 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.
SAGE AND HONEY SKILLET CORNBREAD
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes.
- Meanwhile, whisk together cornmeal, flour, sugar, sage, baking powder, salt, and baking soda. Melt 1 stick butter, and whisk together with milk, buttermilk, eggs, and honey. Whisk milk mixture into cornmeal mixture until just combined.
- Reduce oven temperature to 375 degrees. Remove skillet from oven, add remaining tablespoon butter, and swirl to coat. Pour in batter, and bake until cornbread is golden, 20 to 23 minutes. Let cool at least 30 minutes before cutting into wedges. Serve warm or at room temperature.
Tips:
- Use fresh sage and honey. Fresh herbs and honey have the best flavor, and they'll make your cornbread taste its best.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
- Use a hot skillet. A hot skillet will help the cornbread cook evenly and develop a nice crust.
- Don't crowd the skillet. If you crowd the skillet, the cornbread won't cook evenly. Leave some space between the pieces of cornbread so that they can cook evenly.
- Cook the cornbread until it's golden brown. The cornbread is done cooking when it's golden brown on the top and bottom. Insert a toothpick into the center of the cornbread; if it comes out clean, the cornbread is done.
Conclusion:
Sage and honey skillet cornbread is a delicious and easy-to-make dish that's perfect for any occasion. The cornbread is moist and flavorful, with a crispy crust and a hint of sweetness from the honey. The sage adds a savory touch that complements the sweetness of the honey perfectly. This cornbread is sure to be a hit with your family and friends.
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