Sage & Honey Cornbread

Adapted from Bon Appétit, November 2007
Serves 8

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage
1 cup whole milk
1/2 cup honey
1 large egg
1 stick unsalted butter {divided}

Preheat the oven to 400 degrees.  Place a 10" cast iron skillet into the oven & let it heat up while you prepare the cornbread batter {about 10 minutes}.
In a mixing bowl, combine the cornmeal, flour, baking powder & salt, with a whisk.  Add in the chopped sage & stir it in.  In a separate mixing bowl, whisk the milk, honey & egg together.  Melt 6 tablespoons of the butter in a small saucepan, or in the microwave & add it to the egg mixture, whisking while adding it so you don't "cook" the eggs.
Remove the skillet from the oven.  Melt the remaining 2 tablespoons of butter in the already piping hot skillet.  Swirl the butter around, to coat the pan well. 
Pour the egg mixture into the bowl with the dry ingredients & stir until just combined.  Do not overmix!  It is okay to have lumps in the batter.
Pour the batter into the skillet & bake until the edges are browned & a tester inserted in the center comes out clean, about 15-20 minutes.  Depending on how hot your skillet is, it may take even less time.  So, keep an eye on it & try not to overcook it.  Let it cool slightly, before inverting the pan onto a serving plate.  Slice into wedges & serve.