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Sage and Honey Skillet Cornbread
- 1 cup cornmeal (preferably whole grain, stone-ground)
- 1 cup unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons chopped fresh sage leaves, plus 12 whole fresh sage leaves
- 1 cup whole milk
- 1/2 cup honey
- 1 large egg
Directions:View on Bunky Cooks
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