Sage and Honey Skillet Cornbread Recipe

[Photograph: 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.

About This Recipe

Yield:	makes 10 to 12 servings
Active time:	20 minutes
Total time:	1 hour
Special equipment:	10-inch cast-iron or ovenproof skillet

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

Procedures

1. 
   Preheat the oven to 400°F. Heat a heavy 10-inch ovenproof skillet (preferably cast-iron) in the oven for 10 minutes.
2. 
   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.
3. 
   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.
4. 
   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.
5. 
   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.
   
   
    From The Epicurious Cookbook by Tanya Steel & the editors of Epicurious.