Honey Cornbread With Fresh Sage

8 Servings
45 min

Honey Cornbread with Fresh Sage bakes in a hot cast iron skillet until it has a beautiful golden crust speckled with whole sage leaves. Honey, more fresh sage, and a bit of minced green onion in the batter give this delicious skillet cornbread hints of both savory and sweet flavors that make this quick dinner bread extra special.

Serve Honey Cornbread with Fresh Sage warm from the oven sliced into wedges with pats of butter and a drizzle of honey. Have mercy—this Southern cornbread is just so darn good!

These days, making cornbread for dinner is a real treat. We like to limit breads to cut a few carbs during the week, but I had some fresh honey from my husband’s bee-keeping cousin. So, I decided it was a good time to splurge and bring out the cast iron for this special cornbread.

When making Honey Cornbread with Fresh Sage you may need to reposition the sage leaves after inverting the baked cornbread onto a platter. Just use your fingers to gently slide them into place and you’ll have a beautiful “pone of cornbread”, as my grandmother used to say!

Honey Cornbread With Fresh Sage
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1-1/4 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1-1/2 tablespoons chopped fresh sage plus 8 - 10 whole fresh sage leaves
  • 1 tablespoon minced green onion (optional)
  • 1 cup milk
  • 1/3 cup honey
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees. While you mix up the batter, place the cast iron skillet in the oven and allow it to heat for about 10 minutes.
In a large bowl, whisk together the cornmeal, flour, fresh chopped sage, and minced green onion (if using). Make a well and pour in the milk, honey, and beaten egg. Stir with a fork until well blended.
Remove the cast iron skillet from oven and pour in the melted butter (or add cold butter to the hot pan and swirl until melted). Swirl the skillet to coat all sides.
Pour all but about a tablespoon of the melted butter into the cornbread batter and stir just until incorporated. The batter will be runny.
Arrange sage leaves over bottom of the skillet and turn to coat both sides with butter.
Pour batter over sage leaves in skillet. Bake for 25 to 30 minutes, or until browned around edges and a toothpick inserted in center comes out clean.
Cool in skillet 5 minutes before inverting onto a platter. Cut into 8 wedges and serve each with a pat of butter and a drizzle of honey, if desired.
  • If using all-purpose flour, also add 1/2 teaspoon baking powder and 1/2 teaspoon salt to the batter.
  • After inverting baked cornbread onto a platter, reposition sage leaves, if needed.
Sheila @ Life, Love, and Good Food
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