Honey Sage Skillet Cornbread Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
8 servings
Ingredients
  • ¼ cup + 2 tablespoons salted butter, room temperature, divided
  • 1 small bunch fresh sage
  • 1 ¼ cups buttermilk
  • 2 large eggs + 1 large egg yolk
  • ¼ cup vegetable oil
  • 2 tablespoons granulated sugar
  • ¼ cup + 1 tablespoon honey, divided
  • 1 ¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
Directions
  1. Preheat the oven to 400 F.
  2. Smear 1 tablespoon of butter into the bottom of a 10-inch cast iron skillet. Decoratively press the sage leaves into the butter, then set the pan aside.
  3. Melt ¼ cup of butter and set it aside to cool for 5 minutes.
  4. In a large bowl, whisk the buttermilk, eggs, yolk, oil, sugar, ¼ cup of honey, and melted butter to combine.
  5. Stir in the cornmeal, flour, baking powder, salt, baking soda, and pepper until combined.
  6. Pour the batter into the prepared pan and bake for 20 to 25 minutes until the color is golden brown and the cornbread springs back to the touch.
  7. Cool for 5 minutes, then invert the cornbread onto a cooling rack.
  8. In a small bowl, stir 1 tablespoon of butter and 1 tablespoon of honey until combined.
  9. Brush the mixture over the hot cornbread then slice and serve warm.