Sage and Honey Skillet Cornbread Recipe

Name: Sage and Honey Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups coarse yellow cornmeal; ¾ cup all-purpose flour; ¼ cup sugar; ¼ cup fresh sage leaf, chopped; 2 teaspoons baking powder; 1 teaspoon kosher salt; ½ teaspoon baking soda; ½ cup unsalted butter, plus; 1 tablespoon unsalted butter; ¼ cup whole milk; 1 cup low-fat buttermilk; 2 large eggs; ¼ cup honey

Servings: persons

1 ¼ cups coarse yellow cornmeal
¾ cup all-purpose flour
¼ cup sugar
¼ cup fresh sage leaf, chopped
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ cup unsalted butter, plus
1 tablespoon unsalted butter
¼ cup whole milk
1 cup low-fat buttermilk
2 large eggs
¼ cup honey

1
Preheat oven to 425 degrees F; heat a 10-inch cast iron skillet in the oven for 10 minutes.
2
Meanwhile, whisk together the cornmeal, flour, sugar, sage, baking powder, salt, and baking soda; melt the stick of butter and whisk it with milk, buttermilk, eggs, and honey.
3
Whisk the wet ingredients into the dry until just combined.
4
Remove the hot skillet from the oven, place the tablespoon of butter in it and swirl it around to coat the skillet; pour the batter into the skillet and bake it until golden, 20 to 25 minutes.
5
Let the cornbread cool at least 30 minutes before serving; cut into wedges and serve warm or room temperature.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ cups coarse yellow cornmeal, ¾ cup all-purpose flour, ¼ cup sugar, ¼ cup fresh sage leaf, chopped, and more.

Yes, Sage and Honey Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sage and Honey Skillet Cornbread

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