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Honey sage Butter

a (Nearly) perfect cornbread

It took me several times to get this recipe almost perfect (nothing is ever perfect), but it gives an outstanding balance of sweet and savory. You can make it go either way by making simple adjustments. With this recipe, you get cornbread that is slightly cakey and airy. It differs from the cornbread you grew up with because of 2 things:

  1. Using rice flour and 

  2. The cold cubed butter (similarly used in biscuit preparation).

Make this cornbread with the addition of the sage-honey butter, and you will have such a crowd-pleaser.

20-25 minutes



  • 1/2 Cup Buttermilk

  • 2 Cups Yogurt

  • 2 Eggs 

  • 1 Egg Yolk

  • 2Tbs Honey

  • 1 Cup Rice Flour ( I know, crazy, right?)

  • 1 Cup Cornmeal

  • 4Tsp Baking Soda

  • 4 Tsp Baking Powder 

  • 3/4 Cup Sugar

  • 5 Tbsp Cubed Butter (super cold)

Honey-Sage Butter:

  • 1/4 lb butter
    15 Sage leaves
    2Tbsp honey


Let's get COOKing!


  1. Mix all the dry ingredients in a food processor. Add in cold cubed butter and pulse till well blended.

  2. In a separate bowl, combine all wet ingredients. Once well combined, add in the dry mixture in 3rds.

  3. When mixing the wet and dry ingredients, be sure to fold and not stir, which will help keep the mixture fluffy

  4. Heat a cast-iron skillet (or baking pan) on the stove. Once the pan is hot, rub it with butter and then pour in the cornbread mixture *having the pan hot before you put in your mixture will help create a crust

  5. Place in a 375-degree oven for 20-25 minutes

  6. Check your cornbread by putting a knife in the center to see if it comes out clean.

Honey-Sage Butter

  1. On medium-high heat, melt the butter in a skillet or small saucepan.

  2. The butter should melt very hard and fast and start to brown. Immediately throw in the sage leaves, and they will also begin to brown.

  3. Constantly shake the butter to prevent burning.

  4. Turn off the heat after about 1 minute.

  5. Remove the sage, then place it on a plate lined with a paper towel. 

  6. Season sage with salt

  7. Add honey to the butter and mix until well combined

  8. Brush the honey-sage butter on your cornbread.

  9. Garnish with fried sage.

Chef Mary Chibi.jpg


Remember, fellow food enthusiasts, the world of culinary exploration knows no bounds. With a curious mind and a pinch of scientific spirit, we can uncover new dimensions of flavor that dance on our palates and broaden our gastronomic horizons. Until our next adventure, stay hungry and savor the delightful mysteries of food! 

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