Sage Cornbread is a delightful twist on a classic Southern dish, blending the earthy flavor of fresh sage with the rich, comforting texture of cornbread. Baked to golden perfection in a cast-iron skillet, this cornbread has a beautiful presentation and makes an excellent addition to your holiday meals or a cozy dinner. The savory notes from the sage complement the natural sweetness of the cornbread, making it an irresistible choice for any occasion.
Why You’ll Love This Recipe
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Perfectly Balanced Flavor: The earthy flavor of sage adds a unique twist to classic cornbread, creating a delicious and sophisticated flavor profile.
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Versatile: You can make this cornbread as sweet or savory as you like by adjusting the sugar content, or even add extras like cheese, bacon, or jalapeños.
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Beautiful Presentation: The sage leaves, placed at the bottom of the pan, create a lovely presentation once turned over, making it a stunning addition to your holiday table or any gathering.
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Easy to Make: Using simple ingredients, this recipe is quick and easy to make, especially with the convenience of a cast-iron skillet, ensuring even cooking and great texture.
Ingredients for Sage Cornbread
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup (140 grams) fine ground, plain cornmeal
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¾ cup (90 grams) all-purpose flour
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1 teaspoon baking soda
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1 ½ teaspoons baking powder
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1 teaspoon salt
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1 tablespoon granulated sugar (adjust based on your preference for sweetness)
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1 ¼ cups (295 ml) buttermilk
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2 large eggs, room temperature
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4 tablespoons unsalted butter, plus 1 tablespoon melted and cooled
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6 large whole fresh sage leaves (for decoration)
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1 teaspoon fresh sage, chopped
How to Make Sage Cornbread
Step 1: Preheat the Oven and Prepare the Skillet
Place a 10-inch cast-iron skillet into the oven and preheat the oven to 400°F (200°C). Preheating the skillet helps ensure the cornbread bakes evenly and develops a crispy bottom.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, baking soda, baking powder, salt, and sugar. Mix well.
Step 3: Add Wet Ingredients
Stir in the buttermilk, eggs, and 4 tablespoons of melted butter. Mix until everything is well combined. Then, fold in the chopped fresh sage, which will add a burst of flavor to the cornbread.
Step 4: Prepare the Skillet
Remove the preheated skillet from the oven and brush it with the 1 tablespoon of melted butter to coat the bottom and sides evenly. Arrange the sage leaves, with the underside facing you, on the bottom of the skillet. The butter will help them stick in place, creating a beautiful design on the finished cornbread.
Step 5: Bake the Cornbread
Pour the batter into the prepared skillet, spreading it out evenly. Bake the cornbread for about 18-20 minutes, or until it turns golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on the cornbread during the last few minutes of baking to ensure it doesn’t over-brown.
Step 6: Cool and Serve
Allow the cornbread to cool in the skillet for about 15 minutes. Then, carefully turn the cornbread out onto a plate so that the sage leaves are now on top, creating a lovely presentation. Slice and serve warm, preferably with butter or honey for extra indulgence.
Variations and Add-ins
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Cheese: Add shredded cheddar, mozzarella, or pepper jack cheese to the batter for a cheesy twist.
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Jalapeño: Spice things up by adding diced jalapeños for a kick of heat.
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Bacon: Crumbled cooked bacon is a savory addition that pairs wonderfully with sage.
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Herbs: Use other fresh herbs like thyme or rosemary in place of or alongside the sage for added flavor.
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Sweet: Increase the sugar for a sweeter cornbread, or drizzle with honey for an extra sweet touch.
Storing Sage Cornbread
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Room Temperature: Store leftover cornbread in an airtight container at room temperature for up to 2-3 days.
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Refrigerate: For longer storage, refrigerate the cornbread for up to 5 days. Allow it to cool completely before storing.
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Freezing: You can freeze cornbread for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw at room temperature or reheat in the oven.
How to Reheat
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Toaster: Slice and toast in a toaster for a crisp finish, then spread with butter or honey.
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Oven: Reheat the entire loaf by wrapping it in foil and warming it in the oven at 300°F (150°C) for 10-15 minutes.
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Microwave: For a quick reheat, place a slice in the microwave for 10-15 seconds.
Conclusion
Sage Cornbread is a delicious and versatile twist on the classic, with the perfect balance of flavors from the sage, cinnamon, and sweetness. Whether served alongside your favorite chili, as a holiday stuffing, or simply as a comforting side dish, this cornbread will be a hit at any table. Easy to make and customizable, it’s the perfect addition to any meal or special occasion.
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Sage Cornbread
- Total Time: 35 minutes
- Yield: 6
Description
This Sage Cornbread is a delicious twist on a classic. Made in a cast iron skillet, it features the earthy flavor of fresh sage, making it perfect for holidays or as a flavorful side dish. This easy, homemade cornbread is tender, flavorful, and can be served with honey, in stuffing, or as a comforting accompaniment to chili.
Ingredients
1 cup (140 grams) fine ground, plain cornmeal
¾ cup (90 grams) all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups (295 ml) buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, plus 1 tablespoon melted and cooled
6 large whole fresh sage leaves
1 teaspoon fresh sage, chopped
Instructions
Preheat the Oven
Place a 10-inch cast iron skillet into the oven and preheat it to 400°F/200°C. Preheating the skillet ensures an even bake and adds a delicious crispy edge to your cornbread.
Mix Dry Ingredients
In a mixing bowl, combine the cornmeal, flour, baking soda, baking powder, salt, and sugar. Stir until well combined.
Add Wet Ingredients
Add the buttermilk, eggs, and 4 tablespoons melted butter to the dry mixture. Stir until everything is fully incorporated. Add the chopped fresh sage and stir again to evenly distribute the sage throughout the batter.
Prepare the Skillet
Remove the preheated skillet from the oven. Brush the skillet with the 1 tablespoon of melted butter to coat it evenly. Arrange the sage leaves (with the underside facing up) on the bottom of the skillet. The butter will help the sage leaves stick in place, creating a beautiful design.
Bake the Cornbread
Pour the prepared batter into the skillet, spreading it evenly. Bake for about 18-20 minutes, or until the cornbread is golden brown. A toothpick inserted into the center should come out clean.
Cool and Serve
Allow the cornbread to cool in the skillet for about 15 minutes. Then, turn it out onto a plate so that the sage leaves are on top. Slice and serve with a drizzle of honey or your favorite topping.
Notes
Sweetness: If you prefer a sweeter cornbread, increase the sugar to 2 tablespoons or add a tablespoon of honey to the batter.
Cheese: Add cheddar cheese or parmesan to the batter for a cheesy twist.
Spicy Option: For a kick, toss in some jalapeños or cayenne pepper to balance the earthiness of the sage.
Presentation: For a stunning presentation, decorate the top with extra fresh sage leaves or top with a dollop of whipped butter.
Best Uses for Sage Cornbread
Holiday Stuffing: Use this flavorful cornbread for stuffing or dressing recipes.
Side Dish: Serve alongside a hearty chili or soup for a comforting meal.
Breakfast: Enjoy with a drizzle of maple syrup or honey for a sweet breakfast.
Storage Tips
Room Temperature: Keep leftovers in an airtight container or wrap in foil for 2-3 days.
Refrigerate: For longer storage, refrigerate for up to 1 week.
Freezing: Freeze individual slices for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side dishes
- Method: Baked
- Cuisine: American
