Sage & Honey Cornbread
by Laura Frerichs, Tastemaker in Residence
This is the best cornbread we have ever made! Hope you enjoy it as well!
1 cup cornmeal
1 cup flour
1 Tbsp baking powder
3⁄4 tsp salt
2 tsp chopped fresh sage plus 12 leaves 1 c. milk or dairy substitute
1/2 cup honey
1/2 cup butter
- Preheat oven to 400°F. Heat 10-inch cast iron skillet in oven 10 minutes.
- Whisk first 4 ingredients and 2 tsp 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. Pour batter over sage leaves in skillet.
- Bake until browned around edges and knife inserted into center comes out clean, about 22 minutes. Invert onto plate.
- If you do not have a cast iron skillet, you could use a regular baking pan. Just melt butter on the stove and continue with instructions.
Adapted from http://epicurious.com
Find more recipes from Laura and Adam at Loon Organics.