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Skillet Honey and Sage Cornbread


Use a skillet to make this moist and tasty corn bread that is loaded with the fragrance from the sage and honey!













Trans-fat Free


1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons sage
freshly chopped, plus 12 fresh sage leaves
1 cup milk
whole fat
½ cup honey
1 large eggs
1 stick butter, unsalted
1/2 cup, or half olive oil and half butter


Preheat oven to 400°F.

Heat heavy 10-inch-diameter ovenproof skillet or cast-iron in oven for 10 minutes.

In a large bowl, add cornmeal, flour, baking power, salt and sage and mix until well blended.

Whisk milk, honey, and egg in medium bowl until well mixed and smooth.

Remove skillet from oven, add ½ cup butter or half olive oil and half butter.

Swirl until butter is melted.

Reserve 2 tablespoons butter in the pan, pour the left melted buter into egg mixture.

Place whole sage leaves to butter in skillet, gently toss to coat.

Arrange leaves over bottom of skillet, spacing apart.

Pour egg mixture to cornmeal mixture, mix until just incorporated (do not overmix).

Pour batter over sage leaves in skillet.

Bake until browned around edges and a wooden stick inserted into center comes out clean, 20 to 25 minutes.

Allow to cool in skillet for about 15 minutes.

Invert onto serving platter.

Reposition sage leaves atop cornbread if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 20140% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 216mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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