SAGE + Honey Skillet Cornbread


1 cup of Against the Grain's Purple Cornmeal
1 cup of Against the Grain's Whole Grain Barley Flour
1 tbsp baking powder
1 tsp sea salt
2 tsp chopped fresh sage plus 6 whole fresh leaves
1 cup milk
1⁄2 cup honey
1 large egg
1⁄2 cup olive oil (or 1⁄2 cup melted butter)


-Preheat oven to 375 F. Heat heavy ovenproof skillet (preferable cast iron) in oven for 10 minutes. -Whisk together first 4 ingredients and chopped sage in a large bowl.

-Whisk milk, honey, oil (or melted butter) and egg in medium bowl to blend.

-Use 1 tbsp oil (butter) to coat bottom of hot skillet and arrange whole sage leaves in desired design.

-Add egg mixture to cornmeal mixture, stir until just combined. (do not over mix)

-Pour batter over sage leaves in skillet and bake until browned and tester inserted into centre comes our clean, approx. 20 minutes.

-Cool in skillet 10 minutes, invert onto platter to show off the sage leaves. Excellent as an accompaniment to salad