Sage and honey skillet cornbread from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 368) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • julesamomof2 on January 02, 2019

    This was super moist and delicious, which I'm sure was due to the entire stick of butter (!) used. In an effort to make it slightly healthier, I used whole wheat flour instead of all purpose and it worked well. I also used a 9inch round baking pan as my cast iron skillet was too big. Will make again.

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Reviews about this recipe

  • Serious Eats

    Uniquely herbaceous, this fresh herb will take your standard cornbread and add a level of fragrant complexity. Plus, you can't beat the simplicity of baking in a cast-iron skillet.

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