SAGE + Honey Skillet Cornbread

Additional Information


1 cup of Against the Grain's Purple Cornmeal
1 cup of Against the Grain's Whole Grain Barley Flour1 tbsp baking powder
1 tsp sea salt
2 tsp chopped fresh sage plus 6 whole fresh leaves
1 cup milk
1⁄2 cup honey
1large 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


Vegan Heritage Cornbread

Amber wheat: 1 cup 

Spanish red corn meal: 1 cup 

Ground flaxseed: 2 table spoons

Salt: 1/4 teaspoon 

Maple syrup: 1/3 cup 

Apple cider vinegar: 2 tablespoons

Pumpkinseed milk: 1 and 1/4 cup 

Baking powder(optional): 2 tsp

Procedure : Soak flax seeds in maple syrup for 20 min. Mix dry ingredients then fold in all wet ingredients making sure that the mix is not over worked. Place in 400 degree. ​(please clarify type of pan.....I would suggest cast iron  what size) oven for 10 minutes then turn down to 325 for 20 minutes or until  toothpick comes out clean. 

Pumpkin seed milk: blend 2 parts water and one part pumpkin seeds in high speed blender until it coats the back of a spoon with no clumps. Pass through cheese cloth or fine mesh conical sieve. Season to taste. 

For a lighter end product add 1/4 cup neutral oil.