- 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
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together the 1 1/4 cup cornmeal, flour, sugar, baking powder, and salt.
- 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!
- 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.
- 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.
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.