Sage and Honey Skillet Cornbread
Sage and Honey Skillet Cornbread might be just the Southern recipe you are searching for. One portion of this dish contains around 4g of protein, 10g of fat, and a total of 218 calories. This recipe serves 12. Head to the store and pick up baking powder, sage plus 12 sage leaves, egg, and a few other things to make it today. It is a good option if you're following a vegetarian diet. It works well as an inexpensive bread.
Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
Whisk first 4 ingredients and 2 teaspoons 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 whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny).
Pour batter over sage leaves in skillet.
Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.