Honey Sage Cornbread Stacey baked honey sage cornbread as a side dish to accompany the chili their friends' made for a recent get-together on Halloween night. Serves 6-8 1 cup cornmeal (preferably whole grain, medium grind) 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons chopped fresh sage 1 cup whole milk 3/4 cup honey 1 large egg 1/2 cup (1 stick) unsalted butter