I also found a few different herbed cornbread recipes but settled on sage because it is one of those herbs I really only use in fall, which seemed perfect for Halloween night. I prefer sweeter cornbread, so I chose a recipe with honey. I also wanted to bake it in our newly seasoned cast iron skillet.
This honey sage cornbread was really delicious. The sage and honey worked really well together, a perfect mix of savory and sweet. Plus, it was really moist and perfectly complimented the beef chili our friends made.
Honey Sage Cornbread
Ingredients:
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
Directions:
Preheat oven to 400°F. Heat heavy 10-inch-diameter cast-iron skillet in the oven for 10 minutes.
Whisk first 4 ingredients and 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 egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter into skillet. Bake until browned around edges and tester inserted into the center comes out clean, about 20-25 minutes. Cool in skillet 10 minutes. Invert onto platter.
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