Honey Sage Skillet Cornbread
Cast iron cornbread enriched with fresh sage pressed into butter and drizzled with a warm honey-butter glaze. Yellow cornmeal and buttermilk create a tender crumb with subtle herbal notes and floral sweetness. Baked until golden and springy, inverted to showcase the caramelized sage leaves.
Ingredients
- ¼ cup salted butter, room temperature
- 2 tablespoon salted butter, room temperature
- 1 small bunch fresh sage
- 1 ¼ cup buttermilk
- 2 large eggs
- 1 large egg yolk
- ¼ cup vegetable oil
- 2 tablespoon granulated sugar
- ¼ cup honey
- 1 tablespoon honey
- 1 ¼ cup yellow cornmeal
- ¾ cup all-purpose flourcornflour or polenta1:0.75texturegluten-free
increases corniness; reduce slightly to prevent density
- 1 tablespoon baking powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 400F.
- 2
Smear 1 tablespoon butter into bottom of 10-inch cast iron skillet. Press sage leaves decoratively into butter and set pan aside.
- 3
Melt 1/4 cup butter and cool for 5 minutes.
- 4
Whisk buttermilk, eggs, egg yolk, oil, sugar, 1/4 cup honey, and melted butter in large bowl.
- 5
Stir in cornmeal, flour, baking powder, salt, baking soda, and pepper until combined.
- 6
Pour batter into prepared pan and bake for 20 to 25 minutes until golden brown and cornbread springs back to touch.
- 7
Cool for 5 minutes, then invert onto cooling rack.
- 8
Stir 1 tablespoon butter and 1 tablespoon honey together in small bowl until combined.
- 9
Brush honey-butter mixture over hot cornbread. Slice and serve warm.
Tips
Decoratively arrange sage leaves before pouring batter to ensure they remain visible on the finished loaf.
Cool cornbread 5 minutes before inverting to set structure but while still warm enough for sage pattern to adhere.
Brush honey-butter glaze while cornbread is hot so it absorbs the mixture.
Good to Know
Keep in airtight container at room temperature up to 2 days. Wrap tightly to prevent drying.
Prepare dry ingredients in advance. Batter should be mixed and baked same day for optimal rise.
Slice warm and serve at table temperature with butter, jam, or honey. Pairs with soups and stews.
Common Mistakes
Overmix batter after adding dry ingredients to avoid tough crumb.
Skip cooling butter before mixing to prevent curdling eggs.
Invert too early before structure sets to risk batter sliding off.
Use cold cast iron skillet to prevent uneven browning and sage sticking.
Substitutions
Gluten-Free Swaps
increases corniness; reduce slightly to prevent density