* Exported from MasterCook *
Cornbread, Sage and Honey Skillet
Recipe By : GREG ATKINSON
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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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 unsalted butter -- (1 stick)
This bread is turned out of the skillet to reveal a lovely array of
whole sage leaves.
Preheat oven to 400F. Heat heavy 10" diameter ovenproof skillet
(preferably cast-iron) in oven 10 minutes.
Whisk first 4 ingredients and 2 teaspoons chopped sage 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 all except 2 tablespoons butter into egg mixture. Add
whole sage leaves to butter in skillet; toss to coat. Arrange leaves
over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined (do not
overmix; batter will be wet and runny). Pour batter over sage leaves
in 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. If necessary, reposition sage leaves on top of cornbread.
Cal 265, Pro 4g, Fat 11g, Carb 39g, Sod 207mg, Fiber 2g
Source:
"Bon Appetit, Nov 2007"
S(Internet Address):
https://www.epicurious.com/recipes/food/views/sage-and-honey-skillet-cornbread
Yield:
"10 to 12 servings"
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Per Serving (excluding unknown items): 254 Calories; 11g Fat (38.0%
calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber;
49mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2017 - 1105