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.



Ingredient Checklist


Instructions Checklist
  • 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)

21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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: 4 stars
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.