Sage and Honey Skillet Cornbread

这是最喜欢的。我现在美国e a lined brownie pan instead of a skillet, which bakes perfectly in 20 minutes in our oven. I was using unsweetened nut milk for a long time, but we were out today, and either that change back to cow's milk, or substituting maple syrup for half of the honey (which I take down to 1/3 cup) made the loftiest, moistest version we've ever had. I also use only 1/3 cup butter and the rest olive oil (to get to just below the 1/2 cup fat called for in the recipe), and find that's less rich and greasy. Use a pyrex to melt the butter in the microwave, and then add the egg last for easy measuring. It's really good!

• okienzel

• Vancouver, BC

• 1/1/2021

I think it's great, and super easy to make. I fin the whole sage leaves are more optional than not, however

• Anonymous

• New Jersey

• 12/16/2017

Easy and really tasty. Was a bit worried about the quantity of sage but it was good rather than overpowering. However, the sage leaves do NOT stay put when floating in 2 tbsp of butter with batter poured on top. Next time I might put in a tad less honey. My cast iron pan wasn't handy so I baked it in a glass pie dish and it turned out just fine.

• Anonymous

• Vancouver BC

• 10/10/2017

I make this all the time--so easy and delicious! It also tastes great with Rosemary if you can't get ahold of sage.

• simkern

• Houston, TxHouston, TX

• 6/11/2017

I really enjoyed this recipe and so did my guests. Here are my mods based on other reviews . . . I did 1.5 c cornbread, .5 c flour. 2 (or maybe less) Tbsp baking power. I had some left over bacon grease so I used some of that instead of butter, especially when sauteeing the sage. Used Agave and I also added poblano peppers sauteed in bacon grease too.

• lora_lu

• Denver, CO

• 1/18/2017

This had good flavor but was very dry and crumbly. I love sage but think there are better cornbread recipes out there that you could easily add the chopped sage and the leaves to.

• raven990

• Wilton, CT

• 11/15/2015

I adhered to the recipe. I like sage. But I'm not a fan of this recipe. The recipe quantity of sage was too much. It left an aftertaste worthy of a tongue scraper. And painstakingly positioning buttery sage leaves before pouring batter over them is silly. The leaves slid everywhere - mostly to the sides of the pan. It probably would be fine if you omitted all the sage.

• Anonymous

• South Jordan, UT

• 11/3/2015

This is an easy and delicious accompaniment for a stew, chowder, or southern-style meal. People are always impressed with the flavour of the fresh sage and how pretty it looks. Use a cast iron pan for best results.

• radgirl13

• Ottawa, ON

• 9/4/2015

Loved it

• steingld1

• Santa Monica

• 6/15/2015

Easy, super delicious, and very pretty. This was a big hit. Served as a side dish with smoky chicken corn chowder.

• einrig

• Ottawa, ON, Canada

• 2/15/2015

Delicious. I accidentally made it with half the butter and it still came out perfectly. Gobbled up at dinner but kids and adults alike.

• kcarlis

• 2/1/2015

wow! thank you epicurious, the most amazing cornbread i have ever had and i am from the south!

• flagolet

• houston,tx

• 5/29/2014

Really delicious. The kids and I both loved it. As reader suggested, I used 1/2 the amount of butter and honey. I also used dried/flakey sage instead of fresh (1tbsp). I think that was a little too much, so I'll used 2 tsp next time. Since ppl were saying it was too fluffy, I also used 1/2 the amount of baking powder, I think it came out a bit flat that way, so I will use the full amount next time. I also only used a medium egg (we have chickens and you get what you get), but if u want it dense, that is definitely the way to go. I used less butter, but I put about a tsp to a tsp and a half of rice bran oil in the skillet and coated it thoroughly before I put it in the oven. I also added the butter to the dry ingredients first b/c I was afraid it would scramble the egg. I used full cream milk and real butter - for those saying it lacked flavor, well fat = flavor. I can understand how ppl said the flour/cornmeal ratio was high. I think it had a slightly floury taste to it, but I think I will try using cake flour next to resolve this - maybe 3/4 c cake flour and 1-1/4 c cornmeal. I'm also thinking about putting a few pieces of pancetta in the bottom of the skillet instead of the whole sage leaves...

• Eaxia

• Christchurch, NZ

• 4/5/2014

Easy and very good. I made this without changes for the first time and, even though I am a sweet cornbread person (grew up on Jiffy muffins), I might use a smidge less honey next time. I liked the cakey texture and would up the sage a bit as well. I like the idea of adding crumbled bacon.

• mswindycty

• Chicago

• 11/19/2013

I love this cornbread recipe. I have a question: would this be too sweet to use for corn bread dressing? If so, what is the best corn bread to use in dressing/stuffing?

• sjoantwe

• St Louis, Mo

• 11/13/2013