Sage and Honey Skillet Cornbread

With the added addition of honey and sage leaves, this fragrant cornbread will be a wonderful addition to your Thanksgiving meal. The prep is simple, and the dish can be made while the turkey rests.

                                                    Sage and Honey Skillet Cornbread  

                                                                      adapted from

                                                           The Epicurous Cookbook

                                                 Tanya Stelle & the editors of Epicurious

                                          

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

Directions

1. Preheat the oven to 400 degrees F. heat the skillet (prefereably cast-iron) in the oven for 10 minutes.

2. Whisk the cornmeal, flour, baking powder, salt, and 2 teaspoons chopped sage ina large bowl to blend. Whisk the milk, honey, and egg in a medium bowl to blend.

3. With a potholder, remove the skillet from the oven and add the butter. Swirl until the butter is melted, then pour all except 2 tablespoons butter into the egg mixture. Add the whole sage leaves to the butter in the skillet: toss to coat. Arrange the leaves over the botom  of the skillet, spacing apart.

4. Add the egg mixture to the cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour the batter over the sage leaves in the skillet.

5. Bake until browned around the edges and a tester inserted into center comes out clean, about 22 minutes. Cool in the skillet 10 minutes, then invert onto a platter. If necessary, repostition the sage leaves atop the cornbread.

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