Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sage and Honey Skillet Cornbread 4.1 (21) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 10 mins Total Time: 1 hrs Servings: 8 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. Ingredients 1 ¼ cups coarse yellow cornmeal, such as Goya ¾ cup all-purpose flour ¼ cup sugar ¼ cup chopped fresh sage leaves 2 teaspoons baking powder 1 teaspoon coarse salt ½ teaspoon baking soda 1 stick plus 1 tablespoon unsalted butter, divided ¼ cup whole milk 1 cup low-fat buttermilk 2 large eggs ¼ 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. Print