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Sage and Honey Skillet Cornbread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sage and honey skillet cornbread is a sophisticated twist on a classic vegetarian side dish, offering a wonderful balance of earthy herbs and floral sweetness. The use of a preheated frying pan ensures a beautifully crisp, golden crust that contrasts perfectly with the tender, moist crumb inside. Decorative whole sage leaves are pressed into the base during baking, creating an elegant finish when the bread is inverted for serving.

Ideal for autumn gatherings or as a comforting accompaniment to a hearty vegetable chilli, this homemade cornbread is both simple to prepare and visually striking. The combination of whole grain cornmeal and fresh sage adds a depth of flavour that elevates it beyond standard shop-bought versions. Serve it warm from the oven with an extra drizzle of honey or a generous knob of salted butter.

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Ingredients for Sage and Honey Skillet Cornbread

  • 240ml cornmeal (preferably whole grain, medium grind)

  • 130g unbleached plain flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves

  • 1 cup whole milk

  • 120ml honey

  • 1 large egg

  • 120ml (1 stick) unsalted butter

How to make Sage and Honey Skillet Cornbread

Preheat oven to 204°C. Heat heavy 10-inch-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 110g 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 centre comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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