Description
This Brown Butter Sage Cornbread offers a fragrant, nutty twist on classic cornbread, using sage-infused brown butter for a tender, light crumb and a rich depth of flavor. Perfectly golden and moist, it elevates a simple favorite into a soul food delight ideal for any meal or gathering.
Ingredients
Brown Butter Sage
- 8 tablespoons salted butter
- Fresh sage leaves (amount not specified, estimate 8-10 leaves)
Wet Ingredients
- ¼ cup maple syrup
- 1 cup buttermilk (or 1 cup milk plus 2 tablespoons lemon juice/vinegar for substitution)
- 2 eggs
- ⅓ cup sour cream or plain Greek yogurt
Dry Ingredients
- 1 ½ cups yellow cornmeal
- ⅔ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- Prepare Sage-Infused Brown Butter: In a cast iron skillet over medium heat, melt the 8 tablespoons of salted butter with fresh sage leaves. The butter will begin to bubble and foam, turning a golden brown color and releasing a nutty aroma after about 10 minutes. Stir continuously to avoid burning. Once browned, remove and discard the sage leaves, then pour the brown butter into a large mixing bowl. Keep the cast iron skillet for baking later.
- Preheat Oven: Set your oven to 375℉ (190℃) to prepare for baking.
- Mix Wet Ingredients: Into the browned butter, whisk in ¼ cup maple syrup and 1 cup buttermilk. Ensure this mixture is cool to the touch before proceeding to prevent cooking the eggs. Then whisk in 2 eggs and ⅓ cup sour cream or Greek yogurt until smooth.
- Add Dry Ingredients: In the same bowl with wet ingredients, whisk in 1 ½ cups yellow cornmeal, ⅔ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon baking soda until just combined, being careful not to overmix.
- Prepare Skillet: Using a pastry brush, brush the leftover brown butter in the cast iron skillet on the sides to grease it and add extra flavor.
- Bake Cornbread: Pour the batter into the prepared cast iron skillet. Bake in the preheated oven for 22 to 24 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the skillet for a few minutes before slicing into 8 servings. Enjoy warm or at room temperature.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, substitute with 1 cup regular or non-dairy milk plus 2 tablespoons lemon juice or white vinegar. Let it sit for 10 minutes before using. Full-fat milk will provide a moister cornbread than non-dairy alternatives.
- Freezing Baked Cornbread: Cool cornbread completely, then wrap tightly in plastic wrap followed by aluminum foil. Place in a heavy duty freezer-safe bag or container and freeze up to 2.5 months. You can freeze whole loaves or individual slices similarly.
- Freezing Batter: Place batter in a heavy duty freezer-safe bag and freeze up to 2.5 months. Thaw overnight in the refrigerator before baking, adding a few extra minutes to baking time if needed.
- Reheating: Thaw baked cornbread in the refrigerator overnight. Serve at room temperature or warm gently in the microwave or oven, avoiding overheating to prevent dryness. For frozen batter, thaw overnight and bake as usual.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread and Biscuits
- Method: Baking
- Cuisine: Soul Food
