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 egg
1/2 cup butter


  1. Preheat oven to 400°F. Heat 10-inch cast iron skillet in oven 10 minutes.
  2. Whisk first 4 ingredients and 2 tsp chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
  3. 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.
  4. Add egg mixture to cornmeal mixture; stir until just combined. Pour batter over sage leaves in skillet.
  5. Bake until browned around edges and knife inserted into center comes out clean, about 22 minutes. Invert onto plate.

Cook's Note

  1. 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

Find more recipes from Laura and Adam at Loon Organics