Sage and Honey Skillet Cornbread

Name: Sage and Honey Skillet Cornbread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 237 milliliters cornmeal, preferably whole-grain, medium grind; 1 large egg; 2 teaspoons chopped fresh sage, plus; 118 milliliters honey; 12 whole fresh sage leaves; 1 teaspoon salt; 237 milliliters unbleached all-purpose flour; 118 milliliters (1 stick) unsalted butter; 237 milliliters whole milk

The recipe Sage and Honey Skillet Cornbread is ready in approximately 1 hour and is definitely a great vegetarian option for lovers of Southern food. This recipe makes 12 servings with 218 calories, 4g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have unbleached flour, sage, milk, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Heat a heavy 10-inch ovenproof skillet (preferably cast-iron) in the oven for 10 minutes.

Equipment you will use

Frying Pan

Oven

Whisk the cornmeal, flour, baking powder, salt, and 2 teaspoons chopped sage in a large bowl to blend.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Sage

Salt

Equipment you will use

Whisk

Bowl

Whisk the milk, honey, and egg in a medium bowl to blend.

Ingredients you will need

Honey

Milk

Egg

Equipment you will use

Whisk

Bowl

With a pot holder, remove the skillet from the oven and add the butter. Swirl until the butter is melted, then pour all except 2 tablespoons butter into the egg mixture.

Ingredients you will need

Butter

Egg

Equipment you will use

Pot Holder

Frying Pan

Oven

Add the whole sage leaves to the butter in the skillet; toss to coat. Arrange the leaves over the bottom of the skillet, spacing apart.

Ingredients you will need

Sage

Butter

Equipment you will use

Frying Pan

Add the egg mixture to the cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny).

Ingredients you will need

Cornmeal

Egg

Pour the batter over the sage leaves in the skillet.

Ingredients you will need

Sage

Equipment you will use

Frying Pan

Bake until browned around edges and a tester inserted into center comes out clean, about 22 minutes. Cool in the skillet 10 minutes, then invert onto a platter. If necessary, reposition the sage leaves atop the cornbread.

Ingredients you will need

Sage

Cornbread

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

baking powder 237milliliters

cornmeal, preferably whole-grain, medium grind 1large

egg 2teaspoons

chopped fresh sage, plus 118milliliters

honey 12

whole fresh sage leaves 1teaspoon

salt 237milliliters

unbleached all-purpose flour 118milliliters

(1 stick) unsalted butter 237milliliters

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Steppe Cellars Dry Riesling with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.