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Sage and Honey Skillet Cornbread

Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.

  • prep: 10 mins
    total time: 1 hour
  • servings: 8




  • 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


  1. Step 1

    Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living, November 2012

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Reviews (1)

  • CalistoGal 7 Oct, 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.