Categories: Pizza/Flatbread
Ingredients
- 6 tbsp. unsalted butter
- 2 cups self-rising white cornmeal mix
- 12 fresh sage leaves, chopped
- 1 tbsp. sugar
- 1 1/2 cups whole buttermilk
- 1 large egg
- 2 tbsp. honey
- 1/2 tbsp. unsalted butter, melted
- Softened butter, to serve
- Garnish: fresh sage leaves
Directions
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In a medium saucepan, melt butter over medium-low heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temp.
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Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to preheat.
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In a large bowl, combine cornmeal mix, sage, and sugar. In a medium bowl, whisk together buttermilk, egg, honey, and cooled browned butter. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Carefully remove skillet from oven, and brush with melted butter. Pour batter over melted butter.
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Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 10 minutes. Serve warm with butter. Garnish with sage.