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    You are in: Home / Recipes / Sage and Honey Skillet Cornbread Recipe
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    Sage and Honey Skillet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    threeovens's Note:

    The only way I make cornbread anymore is in a cast iron skillet. It can be served as is at the table, or the wedges can be removed to a serving plate. Cornbread is also versatile since it can be served either warm or room temperature. It goes with just about anything too! From "Martha Stewart Living."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F; heat a 10-inch cast iron skillet in the oven for 10 minutes.
    2. 2
      Meanwhile, whisk together the cornmeal, flour, sugar, sage, baking powder, salt, and baking soda; melt the stick of butter and whisk it with milk, buttermilk, eggs, and honey.
    3. 3
      Whisk the wet ingredients into the dry until just combined.
    4. 4
      Remove the hot skillet from the oven, place the tablespoon of butter in it and swirl it around to coat the skillet; pour the batter into the skillet and bake it until golden, 20 to 25 minutes.
    5. 5
      Let the cornbread cool at least 30 minutes before serving; cut into wedges and serve warm or room temperature.

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    Ratings & Reviews:

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    Nutritional Facts for Sage and Honey Skillet Cornbread

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.8
     
    Calories from Fat 139
    43%
    Total Fat 15.4 g
    23%
    Saturated Fat 9.0 g
    45%
    Cholesterol 82.8 mg
    27%
    Sodium 522.4 mg
    21%
    Total Carbohydrate 40.7 g
    13%
    Dietary Fiber 1.7 g
    6%
    Sugars 17.0 g
    68%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    fresh sage leaves

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