Sage and Honey Skillet Cornbread

Ingredients

• 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
• 12 whole fresh sage leaves
• 1 cup whole milk
• 1/2 cup honey
• 1 large egg
• 1/2 cup unsalted butter

Directions

1. Set the oven to 400 degrees F. Put a heavy 10-inch ovenproof skillet, ideally cast iron, in the oven and let it heat for 10 minutes.
2. Add the cornmeal and flour to a large bowl, then whisk in the baking powder, salt, and 2 teaspoons chopped sage until everything is evenly mixed. In a medium bowl, whisk the milk with the honey and egg until blended.
3. Use a pot holder to take the skillet out of the oven, then add the butter. Swirl the pan until it melts, then tip all but 2 tablespoons of the melted butter into the egg mixture. Put the whole sage leaves into the butter left in the skillet and turn them gently to coat. Spread the leaves across the bottom of the skillet, leaving space between them.
4. Pour the egg mixture into the cornmeal mixture and stir only until the batter comes together; don't overdo it, because it should be wet and loose. Pour the batter into the skillet over the sage leaves.
5. Bake for about 22 minutes, until the edges are browned and a tester pushed into the center comes out clean. Let the cornbread rest in the skillet for 10 minutes, then turn it out onto a platter. If any sage leaves wander, move them back onto the top.