- Skillet (cast-iron or nonstick) for making classic skillet cornbread
- Measuring Cups for accurate ingredient measurements
- Digital Scale for precise measurement of dry ingredients like flour or cornmeal
- Mixing Bowls in various sizes and materials for efficient mixing without cross-contamination
- Whisk to combine ingredients smoothly, especially desired fine texture in cornbread
- Oven Thermometer to ensure even cooking of the cornbread
- Spatula or Wooden Spoon for scraping batter and checking doneness without damaging surfaces
- Food Processor (optional) for finer cornmeal if using traditional grinding methods is not preferred
- Hand Mixer or Stand Mixer to speed up mixing process in larger batches of cornbread batter
- Silicone Baking Mat as a nonstick option under the skillet for even cooking
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 plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg
1/2 cup (1 stick) unsalted butter
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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