Reviews (2) Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: 5 stars 10/16/2014 I'm not much of a cook but I made the whole Pilgrim's Feast menu the year it was featured in the magazine. Even a lousy cook like me could make the whole thing and it turned out absolutely lovely (if not perfect). The skillet cornbread is something I still make. Martha Stewart Member Rating: 4 stars 10/07/2013 This is by far the best (sweet and savory) cornbread recipe I have ever tasted. It's been our family favorite now since Martha introduced it in one of her recent November issues. I just made a batch last night and used fresh, stone-milled polenta ground at our local historical treasure known as The Bale Grist Mill (cir. 1850). This replaced the 'coarse cornmeal' as called for in Martha's recipe. It turned out delish with a little extra texture. We use fresh garden sage and local honey too.
Back to Sage and Honey Skillet Cornbread All Reviews for Sage and Honey Skillet Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sage and Honey Skillet Cornbread Credit: Anna Williams Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 1 1/4 cups coarse yellow cornmeal, such as Goya 3/4 cup all-purpose flour 1/4 cup sugar 1/4 cup chopped fresh sage leaves 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 teaspoon baking soda 1 stick plus 1 tablespoon unsalted butter, divided 1/4 cup whole milk 1 cup low-fat buttermilk 2 large eggs 1/4 cup honey
Gallery Sage and Honey Skillet Cornbread Credit: Anna Williams
Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Gallery
Sage and Honey Skillet Cornbread Credit: Anna Williams
Sage and Honey Skillet Cornbread
Credit: Anna Williams
Sage and Honey Skillet Cornbread
Recipe Summary prep: 10 mins total: 1 hr Servings: 8
Recipe Summary
prep: 10 mins total: 1 hr
Servings: 8
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 1 1/4 cups coarse yellow cornmeal, such as Goya 3/4 cup all-purpose flour 1/4 cup sugar 1/4 cup chopped fresh sage leaves 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 teaspoon baking soda 1 stick plus 1 tablespoon unsalted butter, divided 1/4 cup whole milk 1 cup low-fat buttermilk 2 large eggs 1/4 cup honey
Directions
Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes.
Meanwhile, whisk together cornmeal, flour, sugar, sage, baking powder, salt, and baking soda. Melt 1 stick butter, and whisk together with milk, buttermilk, eggs, and honey. Whisk milk mixture into cornmeal mixture until just combined.
Reduce oven temperature to 375 degrees. Remove skillet from oven, add remaining tablespoon butter, and swirl to coat. Pour in batter, and bake until cornbread is golden, 20 to 23 minutes. Let cool at least 30 minutes before cutting into wedges. Serve warm or at room temperature.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 10/16/2014 I'm not much of a cook but I made the whole Pilgrim's Feast menu the year it was featured in the magazine. Even a lousy cook like me could make the whole thing and it turned out absolutely lovely (if not perfect). The skillet cornbread is something I still make. Martha Stewart Member Rating: 4 stars 10/07/2013 This is by far the best (sweet and savory) cornbread recipe I have ever tasted. It's been our family favorite now since Martha introduced it in one of her recent November issues. I just made a batch last night and used fresh, stone-milled polenta ground at our local historical treasure known as The Bale Grist Mill (cir. 1850). This replaced the 'coarse cornmeal' as called for in Martha's recipe. It turned out delish with a little extra texture. We use fresh garden sage and local honey too.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
Add Rating & Review
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
21 Ratings 5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
5 star values: 9 4 star values: 7 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 10/16/2014 I'm not much of a cook but I made the whole Pilgrim's Feast menu the year it was featured in the magazine. Even a lousy cook like me could make the whole thing and it turned out absolutely lovely (if not perfect). The skillet cornbread is something I still make. Martha Stewart Member Rating: 4 stars 10/07/2013 This is by far the best (sweet and savory) cornbread recipe I have ever tasted. It's been our family favorite now since Martha introduced it in one of her recent November issues. I just made a batch last night and used fresh, stone-milled polenta ground at our local historical treasure known as The Bale Grist Mill (cir. 1850). This replaced the 'coarse cornmeal' as called for in Martha's recipe. It turned out delish with a little extra texture. We use fresh garden sage and local honey too.Martha Stewart Member
Rating: 5 stars 10/16/2014
I’m not much of a cook but I made the whole Pilgrim’s Feast menu the year it was featured in the magazine. Even a lousy cook like me could make the whole thing and it turned out absolutely lovely (if not perfect). The skillet cornbread is something I still make.
Rating: 5 stars
Rating: 4 stars 10/07/2013
This is by far the best (sweet and savory) cornbread recipe I have ever tasted. It’s been our family favorite now since Martha introduced it in one of her recent November issues. I just made a batch last night and used fresh, stone-milled polenta ground at our local historical treasure known as The Bale Grist Mill (cir. 1850). This replaced the ‘coarse cornmeal’ as called for in Martha’s recipe. It turned out delish with a little extra texture. We use fresh garden sage and local honey too.
Rating: 4 stars
All Reviews for Sage and Honey Skillet Cornbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sage and Honey Skillet Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
