Sage and Honey Skillet Cornbread

Vegetarian
Health score
2%
Sage and Honey Skillet Cornbread

Suggestions


Indulge in the delightful flavors of our Sage and Honey Skillet Cornbread, a perfect addition to any meal or a cozy snack on its own. This vegetarian dish combines the earthy aroma of fresh sage with the natural sweetness of honey, creating a unique twist on traditional cornbread that will tantalize your taste buds. Ready in just 45 minutes, this recipe serves 12, making it an ideal choice for gatherings, family dinners, or potlucks.

Imagine the golden crust of cornbread, baked to perfection in a hot cast-iron skillet, with the fragrant sage leaves nestled beautifully on top. Each bite offers a harmonious blend of textures and flavors, from the slightly crunchy edges to the moist, tender center. With only 219 calories per serving, you can enjoy this comforting bread without any guilt.

Whether you serve it alongside a hearty chili, a fresh salad, or simply slathered with butter, this Sage and Honey Skillet Cornbread is sure to impress. It’s not just a side dish; it’s a celebration of simple ingredients coming together to create something truly special. So, gather your friends and family, and let the warm, inviting aroma of this cornbread fill your kitchen. Get ready to savor a slice of comfort that’s as delicious as it is memorable!

Ingredients

  • tablespoon double-acting baking powder 
  • cup cornmeal whole (preferably grain, medium grind)
  • large eggs 
  • 0.5 cup honey 
  • teaspoons sage fresh whole chopped
  • teaspoon salt 
  • cup unbleached all purpose flour 
  • 0.5 cup butter unsalted (1 stick)
  • cup milk whole

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Preheat oven to 400°F.
  2. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
  3. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend.
  4. Whisk milk, honey, and egg in medium bowl to blend.
  5. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted.
  6. Pour all except 2 tablespoons butter into egg mixture.
  7. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
  8. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny).
  9. Pour batter over sage leaves in skillet.
  10. 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.

Nutrition Facts

Calories219kcal
Protein6.64%
Fat38.7%
Carbs54.66%

Properties

Glycemic Index
20.9
Glycemic Load
12.45
Inflammation Score
-3
Nutrition Score
7.2613044134949%

Nutrients percent of daily need

Calories:218.73kcal
10.94%
Fat:9.62g
14.79%
Saturated Fat:5.53g
34.57%
Carbohydrates:30.57g
10.19%
Net Carbohydrates:28.99g
10.54%
Sugar:12.83g
14.26%
Cholesterol:38.28mg
12.76%
Sodium:315.79mg
13.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.71g
7.42%
Copper:1.07mg
53.38%
Manganese:0.2mg
10.17%
Phosphorus:94.72mg
9.47%
Calcium:93.88mg
9.39%
Vitamin B1:0.14mg
9.07%
Selenium:6.2µg
8.86%
Vitamin B2:0.12mg
7.05%
Folate:26.09µg
6.52%
Iron:1.16mg
6.46%
Fiber:1.58g
6.32%
Vitamin A:292.01IU
5.84%
Vitamin B6:0.11mg
5.3%
Magnesium:20.72mg
5.18%
Vitamin B3:0.99mg
4.94%
Zinc:0.67mg
4.45%
Vitamin D:0.45µg
2.99%
Potassium:101.34mg
2.9%
Vitamin B5:0.28mg
2.84%
Vitamin B12:0.16µg
2.72%
Vitamin E:0.35mg
2.31%
Source:Epicurious