Sage and Honey Skillet Cornbread
Sage and Honey Skillet Cornbread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.