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Brown Butter Sage Skillet Cornbread

(Last updated March 15, 2021)Bread· Browned Butter· Recipe Index· Savory Dishes· Snacks

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This Brown Butter Sage Skillet Cornbread has a tender interior with a crisp, buttery crust that’s perfect slathered with honey butter!

This Brown Butter Sage Skillet Cornbread has a tender interior with a crisp, buttery crust that's perfect slathered with honey butter!WHY have I never had a cast iron skillet before? I’m seriously way behind the times on this one, but I’ve been really missing out. UNTIL NOW.

I really didn’t think it was possible to be that excited about a piece of cookware, but here I am. I got a 10″ cast iron skillet a few weeks ago for my birthday at Sur La Table (thanks Dad!), and haven’t been able to stop using it ever since. Confession: I also ordered another 6-inch one from Amazon. It’s adorable and perfect for many things (*ahem* SKILLET COOKIES – coming soon).

Now that I have them, I don’t know how I ever lived without them. The most awesome things about cast iron are it’s ability to retain lots of heat, and that you can just throw them from the stove into the oven. The retained heat really helps your baked goods get awesome crusts, like the one on this cornbread.This Brown Butter Sage Skillet Cornbread has a tender interior with a crisp, buttery crust that's perfect slathered with honey butter!Ah, it’s too good! You let the skillet get super hot in the oven with some melted butter, then you add some cornmeal to the bottom of the pan. THEN you add your batter, which sizzles with the butter and the cornmeal and starts forming the crunchy, browned crust. Then into the oven the whole shebang goes, and 15-17 minutes later, you have steaming, beautiful cornbread.

The brown butter and sage flavors are subtle, and get more pronounced the day after baking. They make this cornbread special by giving it a little something extra without compromising the simplicity of cornbread. The batter is kept moist with the can of creamed corn, and that also adds in the corn kernels that I love so very much in cornbread. A slice of this served warm with honey butter? You won’t be able to resist.This Brown Butter Sage Skillet Cornbread has a tender interior with a crisp, buttery crust that's perfect slathered with honey butter!This is amazing served up with some soup or chili. It’s starting to get foggy and gross around here, and soup or chili and cornbread, slathered with honey butter, is the perfect thing to warm you right on up.

If you don’t have a skillet…don’t fret. Just make this in an 8×8″ pan and you’ll be golden. The crust may not be as delicious, but the cornbread will still be delish!

And really: don’t forget the honey butter! Enjoy :)

This Brown Butter Sage Skillet Cornbread has a tender interior with a crisp, buttery crust that's perfect slathered with honey butter!

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Brown Butter Sage Skillet Cornbread


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
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Ingredients

Scale
  • 1 1/4 cup + 1 tablespoon plain cornmeal (divided)
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 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

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, whisk together the 1 1/4 cup cornmeal, flour, sugar, baking powder, and salt.
  3. In a 10″ cast iron skillet (see notes if you don’t have one), melt 1 stick butter over medium low heat. Add in fresh sage leaves and continue to cook until the butter turns golden brown, 5-7 minutes. Be very careful when browning the butter – it can burn very quickly!
  4. Pour all of the butter into a medium bowl. Add 1 tablespoon of butter into the skillet and place in the oven until batter is ready. Remove sage leaves and chop them very finely. Add the eggs, creamed corn, and chopped sage and whisk to combine. Pour the wet ingredients into the dry ingredients and fold until just combined.
  5. Remove skillet from the oven. Sprinkle 1 tablespoon of cornmeal evenly on the bottom of the skillet. Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 15-17 minutes. Don’t over bake – you don’t want your cornbread to be dry! Remove from the oven and cool completely. Serve with honey butter.

Notes

If you don’t have a cast iron skillet, prepare the brown butter in a separate saucepan and bake the cornbread in a greased 8×8″ pan.

Did you make this recipe?

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  1. Jen @ Baked by an Introvert says

    October 9, 2014 at 5:28 am

    Cast irons are the best! I have one and it’s is the most used item in my kitchen. My favorite is using it to pan sear meat when it’s too cold to use the grill outside.
    I’m in love with this cornbread. It looks so moist and crumbly. And that flavor combo! Wow! Pinned.

    Reply
    • Lucie says

      October 26, 2014 at 4:54 pm

      A word of caution. Using cast iron too often can lead to toxic iron overload. Please read up on this. I love my cast pan but if I’m using it too often (cause I want the quick even heat) I’ll put parchment under the food.

      Reply
  2. Manali @ CookWithManali says

    October 9, 2014 at 9:19 am

    Now you are tempting me to buy a cast iron skillet! This bread looks fantastic, love the texture! Pinned!

    Reply
    • Rachel Conners says

      October 9, 2014 at 11:02 am

      I’ve seriously used mine almost daily since getting it!! Thanks for the pin, Manali!

      Reply
  3. Matt Robinson says

    October 9, 2014 at 9:42 am

    This is one amazing cornbread, love the flavors!!

    Reply
  4. Julia @ Sprinkled With Jules says

    October 9, 2014 at 9:49 am

    I love this! I have a cast iron skillet my dad got me a couple months ago. I’ve only made desserts in it so far, but I’ve been meaning to make something savory! Looooove cornbread

    Reply
  5. Annie @Maebells says

    October 9, 2014 at 11:09 am

    You are so right!! Once you start using cast iron you won’t be able to go back! It is all my mom cooked with growing up, so she gets all of us kids one piece every year for Christmas so eventually we will have loads of it! :) I loooove the look of this cornbread, brown butter and sage?! Count me in!

    Reply
  6. Cindy @ Pick Fresh Foods says

    October 9, 2014 at 12:26 pm

    I too just recently go some cast iron pans and have been going crazy over them. Everything just seems to taste better :D I love cornbread and I’m loving the brown butter here. Pinning

    Reply
  7. Gayle @ Pumpkin 'N Spice says

    October 9, 2014 at 12:49 pm

    Cornbread is my absolute favorite, especially when the weather gets cooler! I absolutely love that you used browned butter and sage. Sounds so amazing, Rachel!

    Reply
  8. [email protected] says

    October 9, 2014 at 2:02 pm

    Cast iron pans are the best. I use mine all the time. Love making cornbread in one. This cornbread sounds amazing. Sage is one of my favorite smells this this time of year. The kitchen must smell amazing with this cornbread in the oven. :)

    Reply
  9. Meg @ The Housewife in Training Files says

    October 9, 2014 at 2:13 pm

    Um cast iron skillets are da best!!! So glad to see you got one…those cookies. CANT WAIT!

    Reply
  10. Steph K. says

    October 9, 2014 at 2:25 pm

    Yumm – this looks wonderful! I’m assuming all the wonderful brown butter will prevent the cornbread from sticking to the bottom, right? I’ve had issues having things stick to the skillet before. Any tricks of the trade to share?

    Reply
    • Rachel Conners says

      October 9, 2014 at 9:18 pm

      Yup – I had no problems with sticking, and that’s what that last tablespoon of butter in the pan will help prevent :)

      Reply
  11. Claudia @Breakfast Drama Queen says

    October 9, 2014 at 2:30 pm

    Oooh, this sounds delicious! Such an interesting take on cornbread!

    Reply
  12. Marissa | Pinch and Swirl says

    October 9, 2014 at 2:35 pm

    I love that you added sage to this and the texture looks absolutely perfect!

    Reply
  13. Fareseason says

    October 9, 2014 at 4:04 pm

    Wow this sounds and looks delicious! Pinned!

    Reply
  14. Medha @ Whisk & Shout says

    October 9, 2014 at 4:39 pm

    My skillet kind of changed my life, too! And… I make cookies with my 10 inch… no shame? This cornbread sounds amazing, I love sage. Can’t wait to see what other skillet goodies you’ll come up with!

    Reply
  15. Phi @ The Sweetphi Blog says

    October 9, 2014 at 5:53 pm

    I am right there with you being behind on the whole skillet thing…um, seeing this absolutely delicious sounding cornbread I need to go find mine and make this asap! I just came across your blog because you commented on mine (thank you) and it is absolutely gorgeous! I’ll definitely be a regular :)

    Reply
    • Rachel Conners says

      October 9, 2014 at 9:20 pm

      Aw thanks girl!! Just found yours too and am loving it!

      Reply
  16. Michele @ Two Raspberries says

    October 10, 2014 at 5:00 am

    love this, I love corn bread muffins so this looks totally delicious, I’ve never had it like this before! YUM-O!

    Reply
  17. Jocelyn (Grandbaby Cakes) says

    October 10, 2014 at 5:31 am

    This cornbread is seriously calling my name!

    Reply
  18. Nicole ~ Cooking for Keeps says

    October 10, 2014 at 8:34 am

    I could eat cornbread for every meal, forever and never get sick of it! I LOVE it in a cast-iron skillet, nothing beats that crisp crust it gets! And HELLO brown butter and sage, my absolute favorite fall flavor combo!

    Reply
  19. Mira says

    October 10, 2014 at 10:02 am

    I love the idea of baking in a cast iron skillet! I have one, but never use it (I don’t know why!) This bread looks absolutely delicious and I have to try it! Pinned!

    Reply
  20. Kelly - Life Made Sweeter says

    October 10, 2014 at 11:21 am

    Yay for a cast iron skillet girl :) Love that you made cornbread – the browne butter and sage sound fantastic in here!

    Reply
  21. PassTheKnife says

    October 10, 2014 at 11:32 am

    There’s nothing more comforting than a nice slice of cornbread! And the skillet will help give it that nice crunchy crust on the outside!

    Reply
    • Rachel Conners says

      October 10, 2014 at 11:52 am

      The crust is the best part! :)

      Reply
  22. Mary Frances says

    October 10, 2014 at 2:53 pm

    I still have to get one too … this is like deja vu (looking at you donut pan ;) ) Mmm, skillet cornbread sounds like the perfect fall side dish!

    Reply
  23. Ashley says

    October 11, 2014 at 4:47 pm

    I never had a cast iron skillet until last year and now I’m obsessed! This looks awesomeeee. You had me immediately at brown butter :)

    Reply
  24. Helen @ Scrummy Lane says

    October 12, 2014 at 2:06 am

    Hello! :-)
    I have a skillet that looks almost exactly like yours and so as I was reading this post I got all exciting about trying to find ways to use it again!
    I think my first recipe to try in it should be this cornbread … it sounds amazing with the creamed corn in it!

    Reply
    • Rachel Conners says

      October 12, 2014 at 9:16 am

      Thanks Helen! The creamed corn helps keep this cornbread super soft and flavorful :) and go find that skillet! It needs to be loved!

      Reply
  25. Julie | This Gal Cooks says

    October 13, 2014 at 5:47 pm

    I love love LOVE my cast iron skillet! In fact, it’s the only skillet I use anymore, unless I’m making a huge one skillet meal that requires my larger stainless steel skillet. I may break down and buy a 12 inch cast iron, though. I’d much rather use cast iron!

    Anyways, this bread, OMG, it looks so good. Brown butter and sage in a cornbread recipe is genius!

    Reply
  26. Alicia says

    September 29, 2017 at 7:12 pm

    Hi,
    Have you experimented with the recipe to make it gluten free or do you have a suggestion on how to do it?
    I am living in Mexico & I think I could get all the ingredients to make this!

    Reply
    • Rachel says

      October 2, 2017 at 12:06 pm

      Hi Alicia, I don’t have a GF version of this recipe at this time but I’m hoping to have a gluten free cornbread recipe up soon!

      Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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