Skillet Corn Bread with sage

A quick and easy corn bread that is beautiful to look at, moist and delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 deprees and pour oil into a 10 inch iron skllet and place in oven. Heat until sizzling hot - about 5 minutes. Remove from oven and lay sage leaves evenly in pan. Let’s them sizzle and crisp in the oil (about 1 minute).

Step 2

Sift cornmeal, flour, sugar, baking soda, salt and baking powder together. Stir in buttermilk, eggs and melted butter until just mixed. Add corn kernels and stir to blend - don't over mix.

Step 3

Spoon batter over sage leaves, return to oven and reduce temperature to 400 degrees. Bake until golden and a toothpick comes clean - about 25 minutes.

Step 4

Let cool about 5 minutes, then invert on plate. Serve cut into wedges.