Simple Sage and Honey Cornbread

Super simple, super moist.  Sounds very Sandra Lee but it’s true.  This recipe from Bon Appetit is easy to add on last minute to round out your Thanksgiving menu.  It has ingredients you probably have in the pantry or on hand for other dishes.  I made it last week for a pre-Thanksgiving dinner and there were no leftovers.  It has just the right amount of sweetness and if you spoon some cranberry sauce on top the contrast of sweet and tart is great.


The main ingredients: corn meal, honey, fresh sage

I don’t have a cast iron skillet, yet.  It’s on my after-Thanksgiving shopping list.  Instead I used a 10″ pie dish.  I’m sure the cast iron adds an extra earthy flavor but when the cornbread came out of the oven it still had a really pretty golden edge.


Inverted and onto a platter with a few sage leaves for garnish.

Sage and Honey Skillet Cornbread
Bon Appetit Magazine, November 2007

my recipe notes:

  • I didn’t put the sage leaves at the bottom since I didn’t have a cast iron skillet, so the sage leaves wouldn’t be able to crisp with the butter.
  • Recipe says to melt 1/2 stick of butter into the skillet, but I cut it down to 1/3 stick and just added it to the batter.  I didn’t notice anything missing.  It was still really moist.

Happy Thanksgiving Cooking and Eating!

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