Browned Butter, Bacon, and Sage Cornbread

In a medium saucepan, melt 10 tablespoons butter over medium-low heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Reserve 4 tablespoons browned butter in a small bowl; keep warm for serving. Let remaining browned butter cool to room temperature.

Preheat oven to 425°. Place a 10-inch cast-iron skillet in oven to preheat.

Meanwhile, in a large bowl, whisk together cornmeal mix, sugar, and sage; stir in bacon. In a medium bowl, whisk together buttermilk, egg, honey, and remaining cooled browned butter. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Carefully remove skillet from oven, and add remaining 1 tablespoon butter, swirling skillet until melted. Pour batter into skillet.

Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Serve immediately with reserved warm browned butter. Garnish with bacon and sage, if desired.