In the words of the immortal Chris Rock: Cornbread… ain’t nothin’ wrong with that!
I have amassed a TON of cornbread recipes over the years, and this one might just be my new favorite. It’s fluffy and moist, and amazingly savory. I especially like that I can use skim milk as opposed to buttermilk, making it just a *bit* healthier (now if only I had a substitute for the whole stick of butter .
- 1 c. cornmeal
- 1 c. unbleached all purpose flour
- 1 tbsp. baking powder
- 2 tsps. chopped fresh sage plus 12 whole fresh sage leaves
- 1 c. skim milk
- 1/2 c. honey
- 1 large egg
- 1/2 c. (1 stick) unsalted butter
Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven while it preheats.
Whisk first 3 ingredients and 2 teaspoons chopped sage in large bowl to blend. Blend milk, honey, and egg in separate bowl.
Melt butter in microwave safe bowl. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter left in bowl; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
Combine egg mixture and cornmeal mixture; stir until just combined (you will have lumps!). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes.
Serves: 10-12; Time: 45 minutes