Subtly can change everything. This cornbread hints of sage and is enhanced by the nuttiness of brown butter, making it irresistible.
The hardest part about this recipe is the brown butter, and that isn’t all that hard. You just need to be careful not to burn it and it adds a prep step.
Sage Brown Butter:
6 T. butter
4-6 sage leaves
In a small saucepan over medium-low heat melt butter and add sage to pan. Let cook gently together swirling the pan so the butter heats evenly. As the butter starts to turn light golden pull it away from heat and let it continue to cook in the hot pan. It should be a chestnut color. If it is not, heat it for a free more seconds until the color changes. Be careful not to burn it. Brown butter is delicious. Burnt butter isn’t. Let the butter and sage sit removed from heat for about 20 minutes to infuse the flavor. You can also do this step ahead of time and reheat the butter when you’re ready to make the cornbread.
Brown Butter Sage Cornbread:
1 C. cornmeal
1 C. flour
1/2 C. sugar
1/8 t. salt
1 1/2 t. baking soda
6 T. sage browned butter (above), melted
1 C. buttermilk (you can make this by adding a squirt of lemon juice to warm milk and letting it sit for a few minutes)
1 T. butter
Preheat oven to 400 degrees.
In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda. In a small bowl, combine sage brown butter, eggs, and buttermilk and add to dry ingredients. Stir to combine.
Heat 1 T. butter in an oven proof skillet over medium heat to melt. Swirl it around to make sure to covers the bottom and sides of pan so the bread doesn’t stick. Add the cornbread mixture and spread around with a spoon to level it. Let it cook undisturbed or about 2-3 minutes. You will see the sides start to set up and bubble lightly. Make sure the heat is low enough that it isn’t burning. Transfer the pan to the oven and let it cook for about 18-20 minutes until golden.