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.
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Fahmi Maxamuud jamac
[email protected]This is the best cornbread recipe I've ever tried! It's so moist and flavorful, and the sage and honey give it a unique and delicious flavor.
Yarayt Gallegos
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The cornbread was still delicious.
Jocelyn Hamilton
[email protected]This cornbread is a great way to use up leftover corn. I always have a few ears leftover after I make corn on the cob, and this is the perfect way to use them up.
Umesh Thatal
[email protected]I love the crispy crust on this cornbread. It's the perfect contrast to the soft and fluffy interior.
Elias Galchu
[email protected]This cornbread is so easy to make, I can whip it up in no time.
Rabia Nazar
[email protected]I've made this cornbread several times and it's always a hit. It's the perfect combination of sweet and savory.
Tamim Reza
[email protected]I'm not usually a fan of cornbread, but this recipe is a game-changer. It's so moist and flavorful, I could eat it every day.
Mudassar Yousaf
[email protected]This cornbread is a great side dish for any meal. It's also a great snack on its own.
Naveed Gugo
[email protected]I love the combination of sage and honey in this cornbread. It's a unique and delicious flavor.
Aayusharyan Gaming
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.
Miracle Alphonsus
[email protected]I made this cornbread for a potluck and it was a hit! Everyone loved it.
Miiro Ashirafu
[email protected]This cornbread is so moist and flavorful. I love the crispy edges.
Logan Tatum
[email protected]I've never had cornbread with sage before, but I'm definitely a fan now. This recipe is a great way to change up your usual cornbread routine.
SIKE
[email protected]I'm not a big fan of sage, but I decided to try this recipe anyway. I'm glad I did because the sage flavor was very subtle and it didn't overpower the other flavors.
philly nyamweya
[email protected]This recipe is a keeper. I've made it several times and it's always a crowd-pleaser.
Katlego Moshoeu
[email protected]I added a little extra honey to mine and it was divine!
Gacha Matilda
[email protected]This cornbread is so easy to make and it always turns out perfect. I love that I can use fresh or frozen corn.
Dragonfly
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. The sage and honey gave it a unique and delicious flavor.
wanda davis
[email protected]This cornbread was a hit at my dinner party! It had the perfect balance of sweet and savory flavors, and the sage added a nice touch of earthiness. I will definitely be making this again.