Lick My Spoon | Sage Cornbread and a Plan for Thanksgiving Domination

Ingredients

• 5 ounces / 1 cup yellow cornmeal
• 4 ½ ounces / 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 12 sage leaves, finely chopped
• 2 ¼ ounces / 2 tablespoons honey
• 8 ½ ounces / 1 cup buttermilk
• 3 ounces / 6 tablespoons unsalted butter, melted
• 1 egg
• 2 egg yolks
• additional sage leaves to garnish