cornbread

Photo by Cafe Kim

This week I'm testing holiday recipes to serve at the big Thanksgiving dinner I'm cooking for my whole family. This lovely—and, more important, EASY!— sage and honey skillet cornbread from Epicurious.com might just make the cut.

Sage and Honey Skilled Cornbread Recipe (adapted from Epicurious.com)

1 cup cornmeal

1 cup unbleached all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoons chopped, dried sage

1 cup milk

1/2 cup honey

1 large egg

1/2 cup (1 stick) unsalted butter

Preheat oven to 400. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.

Whisk first 5  ingredients in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.

Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour into egg mixture. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter into skillet.

Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter.

What kind of bread do you serve on Thanksgiving?

 

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