Description
This Brown Butter Sage Skillet Cornbread is a flavorful and moist cornbread made with golden brown butter infused with fresh sage leaves. Baked in a cast iron skillet, it combines the rich nuttiness of browned butter with the aromatic freshness of sage, delivering a perfectly tender and golden yellow cornbread ideal for pairing with hearty meals or enjoying on its own.
Ingredients
Dry Ingredients
- 1 1/4 cup plain cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 eggs (lightly beaten)
- 1 stick (1/2 cup + 1 tablespoon) unsalted butter, divided
- 1 14.75 ounce can creamed-style corn
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s hot and ready for the cornbread baking process.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/4 cups of cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Brown the Butter with Sage: In a 10-inch cast iron skillet, melt 1 stick of unsalted butter over medium-low heat. Add the fresh sage leaves and cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty—this should take about 5-7 minutes. Be careful not to burn the butter as it can turn quickly.
- Separate Butter and Prepare Sage: Pour all the browned butter, including the sage-infused butter, into a medium bowl. Add the remaining 1 tablespoon of butter back into the skillet and place the skillet in the oven to preheat while you prepare the batter. Remove the sage leaves from the butter in the bowl and finely chop them.
- Combine Wet Ingredients: To the browned butter in the bowl, add the lightly beaten eggs, creamed-style corn, and the chopped sage. Whisk everything together to combine thoroughly.
- Make Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold together until just combined. Avoid overmixing to keep the cornbread tender.
- Prepare Skillet and Pour Batter: Remove the skillet from the oven. Sprinkle 1 tablespoon of cornmeal evenly over the bottom of the skillet to prevent sticking. Pour the batter into the skillet and smooth the top evenly.
- Bake Cornbread: Place the skillet in the oven and bake for 15-17 minutes, or until the cornbread is golden yellow and a toothpick inserted in the center comes out clean. Take care not to overbake, as this can dry out the cornbread.
- Cool and Serve: Remove the skillet from the oven and allow the cornbread to cool completely before serving. Enjoy with a pat of honey butter for an extra touch of sweetness.
Notes
- If you don't have a cast iron skillet, use an oven-safe skillet or a baking dish, but the flavor and texture might vary slightly.
- Be attentive when browning the butter as it can burn quickly; keep the heat moderate and stir often.
- Serves 12 slices, perfect for family meals or entertaining guests.
- For added flavor, consider topping with honey butter when serving.
