Sage and Honey Skillet Cornbread
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| Prep Time 10 minutes Total Time 1 hour Yield Serves 8 Ingredients | |
| 1 1/4 cups | coarse yellow cornmeal, such as Goya |
| 3/4 cup | all-purpose flour |
| 1/4 cup | sugar |
| 1/4 cup | chopped fresh sage leaves |
| 2 teaspoons | baking powder |
| 1 teaspoon | coarse salt |
| 1/2 teaspoon | baking soda |
| 1 stick plus 1 tablespoon | unsalted butter, divided |
| 1/4 cup | whole milk |
| 1 cup | low-fat buttermilk |
| 2 large | eggs |
| 1/4 cup | honey |
Directions
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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