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
