1 c. cornmeal1 c. unbleached all purpose flour 1 Tbsp. baking powder 1 tsp. salt 2 tsp. chopped fresh sage plus 12 whole fresh sage leaves 1 c. whole milk 1/2 c. honey 1 lg. egg 1/2 c. (1 stick) unsalted butter

Preheat oven to 400F. Heat 10” ovenproof skillet (like cast-iron) in oven 10 mins. Whisk first 4 ingredients & 2 tsp. chopped sage in lg. bowl to blend. Whisk milk, honey, & egg in med. bowl. Remove skillet from oven; add 1/2 c. butter & melt. Pour all except 2 Tbsp. butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not over-mix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges & tester inserted into center comes out clean, about 22 mins. Cool in skillet 10 mins. Invert onto platter.

From Bon Appétit, November 2007