• Cooking Time: 22
  • Servings:
  • Preparation Time:



  • 1 cup cornmeal (preferably whole grain, medium grind)
  • 1 cup unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
  • 1 cup whole milk
  • 1/2 cup honey
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter


  • Preheat oven to 400°F.
  • 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.

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