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Sage and honey skillet cornbread Recipe

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This recipe for Sage and honey skillet cornbread, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Thursday, October 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cornmeal (preferably whole grain, medium grind)
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg

1/2 cup (1 stick) unsalted butter

Directions:
Directions:
Preheat oven to 400F. Heat heavy 10-inch-diameter oven proof 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 over mix; 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.

Personal Notes:
Personal Notes:
I have a sage plant in the garden that gives me TONS of fresh sage. I'm always looking for ways to use this plentiful herb. Got this one from the "Taste of homes" in the how to use this herb section of the magazine. If you don't have one in the garden, look for fresh herbs in the produce dept of your local grocery store. More and more of them have organic fresh herbs all the time now.

 

 

 

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