Sage And Honey Skillet Cornbread

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/4 cups coarse yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup fresh sage leaf, chopped
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, plus
• 1 tablespoon unsalted butter
• 1/4 cup whole milk
• 1 cup low-fat buttermilk
• 2 large eggs
• 1/4 cup honey

Recipe

• 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.