SAGE AND HONEY SKILLET CORNBREAD
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes.
- Meanwhile, whisk together cornmeal, flour, sugar, sage, baking powder, salt, and baking soda. Melt 1 stick butter, and whisk together with milk, buttermilk, eggs, and honey. Whisk milk mixture into cornmeal mixture until just combined.
- Reduce oven temperature to 375 degrees. Remove skillet from oven, add remaining tablespoon butter, and swirl to coat. Pour in batter, and bake until cornbread is golden, 20 to 23 minutes. Let cool at least 30 minutes before cutting into wedges. Serve warm or at room temperature.
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Dark.gamer.350 Velazquez
[email protected]This cornbread is a winner.
Montan Ferguson
[email protected]This cornbread is a must-make.
Mahmoud Aly Mohamed Aly
[email protected]This cornbread is worth the hype.
Micah Squires
[email protected]This cornbread is a keeper.
Rana Afzaal Ahmad
[email protected]I can't wait to make this cornbread again.
Dugba Emmanuel
[email protected]This cornbread is the best I've ever had.
Md Srabon
[email protected]This cornbread is a game-changer.
zahid achar
[email protected]I highly recommend this cornbread recipe.
Gutta King Chris
[email protected]This cornbread is a must-try for any cornbread lover.
Abby Gray
[email protected]This cornbread is so good, I could eat it for breakfast, lunch, and dinner.
Jonah Nance
[email protected]I've made this cornbread several times now and it's always a hit. It's the perfect balance of sweet and savory.
M Waqas
[email protected]This cornbread is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover corn.
MALICK JOBY
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
Salma Jan
[email protected]This cornbread is a great side dish for any meal. It's also delicious on its own with a cup of coffee or tea.
Jonathan Martin
[email protected]I love that this cornbread is made in a skillet. It gives it a nice crispy crust and makes it easy to serve.
Pinky Nhlanhla
[email protected]This cornbread is moist and delicious. The honey and sage add a nice touch of sweetness and herbiness.
Alonzo Marable
[email protected]I've tried many cornbread recipes, but this one is definitely my favorite. It's so easy to make and always turns out perfectly.
Beautiful Life
[email protected]This cornbread was a hit at my dinner party! It was moist and flavorful, with a perfect balance of sweet and savory.