Best 2 Sage And Honey Skillet Cornbread Recipes
**Sage and Honey Skillet Cornbread: A Southern Delight**
Indulge in the delectable flavors of the South with our Sage and Honey Skillet Cornbread, a delightful fusion of sweet and savory flavors. This skillet cornbread is not your average side dish; it's a culinary masterpiece that combines the earthy notes of sage with the natural sweetness of honey, creating a harmonious balance that will tantalize your taste buds. Served piping hot from the skillet, this cornbread is characterized by its golden-brown crust and moist, tender interior, making it the perfect accompaniment to any meal. But that's not all; this article also features a collection of cornbread recipes that are sure to satisfy every craving. From classic Southern cornbread to unique variations like skillet cornbread with roasted corn and bacon, we've got you covered. So, get ready to embark on a culinary journey and discover the irresistible charm of cornbread, one bite at a time.
SAGE AND HONEY SKILLET CORNBREAD
Provided by Greg Atkinson
Categories Bread Brunch Side Bake Corn Honey Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- 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.
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.
Tips:
- Use fresh sage: Fresh sage has a more intense flavor than dried sage, so it's best to use it whenever possible.
- Don't overcook the cornbread: Cornbread is best when it's slightly moist in the center. Overcooking will make it dry and crumbly.
- Serve the cornbread warm: Cornbread is best served warm, right out of the oven. You can also reheat it in a warm oven or toaster oven.
- Experiment with different toppings: Cornbread is delicious on its own, but you can also top it with butter, honey, maple syrup, or your favorite fruit preserves.
Conclusion:
Sage and honey skillet cornbread is a delicious and easy-to-make side dish that's perfect for any occasion. It's moist, flavorful, and has a slightly crispy crust. The sage and honey add a unique and delicious flavor that makes this cornbread stand out from the rest. Whether you're serving it for breakfast, lunch, or dinner, this cornbread is sure to be a hit.
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