Sage and Honey Skillet Cornbread

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This sage and honey skillet cornbread is a sophisticated twist on a classic vegetarian side dish, offering a wonderful balance of earthy herbs and floral sweetness. The use of a preheated frying pan ensures a beautifully crisp, golden crust that contrasts perfectly with the tender, moist crumb inside. Decorative whole sage leaves are pressed into the base during baking, creating an elegant finish when the bread is inverted for serving.

Ideal for autumn gatherings or as a comforting accompaniment to a hearty vegetable chilli, this homemade cornbread is both simple to prepare and visually striking. The combination of whole grain cornmeal and fresh sage adds a depth of flavour that elevates it beyond standard shop-bought versions. Serve it warm from the oven with an extra drizzle of honey or a generous knob of salted butter.

Ingredients for Sage and Honey Skillet Cornbread

240ml cornmeal (preferably whole grain, medium grind)
130 g de harina de trigo sin blanquear
1 cucharada de polvo de hornear
1 cucharadita de sal
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
120ml de miel
1 huevo grande
120ml (1 stick) unsalted butter

How to make Sage and Honey Skillet Cornbread

Preheat oven to 204°C. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.

Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.

Remove skillet from oven; add 110g butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.

Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into centre comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.