Sage And Honey Skillet Cornbread

• 1 cup cornmeal, preferably whole-grain, medium grind
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons chopped fresh sage, plus
• 12 whole fresh sage leaves
• 1 cup whole milk
• 1/2 cup honey
• 1 large egg
• 1/2 cup (1 stick) unsalted butter

1. Preheat the oven to 400u0b0F. Heat a heavy 10-inch ovenproof skillet (preferably cast-iron) in the oven for 10 minutes.
2. Whisk the cornmeal, flour, baking powder, salt, and 2 teaspoons chopped sage in a large bowl to blend. Whisk the milk, honey, and egg in a medium bowl to blend.
3. With a pot holder, remove the skillet from the oven and add the butter. Swirl until the butter is melted, then pour all except 2 tablespoons butter into the egg mixture. Add the whole sage leaves to the butter in the skillet; toss to coat. Arrange the leaves over the bottom of the skillet, spacing apart.
4. Add the egg mixture to the cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour the batter over the sage leaves in the skillet.
5. Bake until browned around edges and a tester inserted into center comes out clean, about 22 minutes. Cool in the skillet 10 minutes, then invert onto a platter. If necessary, reposition the sage leaves atop the cornbread.

cornmeal, flour, baking powder, salt, fresh sage, sage, milk, honey, egg, butter

Taken from www.seriouseats.com/recipes/2012/12/epicurious-sage-and-honey-skillet-cornbread-recipe.html (may not work)