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Buttermilk Cornbread with Sage
Cornbread is pretty perfect on its own but add some brown butter and heaps of fresh sage to the mix, and you’ll be ruined for the regular stuff.
A few other tips and tricks for perfecting this Southern treat? Corn flour–not cornstarch. Enjoy!
How to Make It
Ingredients
- ½ cup plus 1 tbsp unsalted butter, divided
- 10 large sage leaves, plus extra to garnish
- 1 ½ cups medium-grind cornmeal
- ¾ cup corn flour
- ¾ cup all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup granulated sugar
- 1 ½ cups buttermilk, shaken and at room temperature
- 3 large eggs, at room temperature
Instructions
- Set a fine-mesh sieve over a large bowl. Set aside.
- Add ½ cup butter to a small saucepan and set over medium heat. Once halfway melted, add sage leaves. Cook, stirring often, until butter is foamy and browned, about 6 to 8 minutes. Immediately strain mixture into prepared bowl, lightly shaking sieve to ensure butter has fully drained through. Discard sage. Set aside to cool slightly, about 15 minutes.
- Preheat oven to 325°F. Generously butter a 10-in cast iron pan (approx. 2-in deep). Set aside.
- Whisk cornmeal with flours, salt, baking powder and soda in a medium bowl to combine. Set aside. Whisk sugar into cooled butter until combined. Whisk in buttermilk and eggs until smooth. Whisk in flour-mixture until a smooth batter forms. Scrape into prepared pan, smoothing top. Sprinkle over sage leaves, pressing lightly to adhere. Cut remaining 1 tbsp butter into ¼-in cubes, then scatter evenly over top.
- Bake in center of oven until a cake tester inserted into the center of cornbread comes out clean, approximately 35 to 40 minutes. Transfer to a rack and let cool for 10 minutes.
- If serving warm, cut into wedges and serve immediately. Alternatively, cornbread can be cooled in pan completely and served at room temperature.
How to Store It
Cornbread will keep wrapped with plastic or in an airtight container for up to 3 days.
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