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Making cornbread from scratch is only marginally more difficult than making it from a boxed mix. And, while I do love me some Jiffy, I thought I would change things up & try some homemade. I was drawn to this recipe in particular because I could use my new cast iron skillet, it had the word "honey" in the title & I thought the addition of sage might be interesting.
I have to say that straight out of the oven, I questioned the sage, as it was quite overpowering. But, as it cooled, the flavor chilled out just enough that I really liked it. You can leave it out, if you wish. It would also probably be great with some thyme, or rosemary as well.
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