We know you’re a fan of cornbread (because how can you not be?!), which is why we’re thrilled to share this Sage Brown Butter Skillet Cornbread with you! The sage and brown butter give this skillet cornbread extra depth of flavor that’s hard to beat. It’s a fantastic side dish for nearly anything, and it takes almost no time at all to make!

Brown butter skillet cornbread with sage leaves on top.

What is it about cornbread, anyway? I love that slightly sweet flavor, the soft and crumbly texture of the bread, and the fact that a spread of butter or a drizzle of honey, or garlic butter sauce on a slice of fresh-baked cornbread brings you feelings of comfort and warmth and childhood, all in one bite.

Our sage brown butter skillet cornbread will do just that, and dare I say it, you may even like this version more than the classic.

what is brown butter?

If you’re not familiar with brown butter, I am happy to introduce you. Brown butter is made by cooking unsalted butter for a few minutes, just until the milk solids turn brown. This process gives the butter a deliciously nutty or toasted taste, and an intense depth of flavor to almost any dish!

Brown butter can be used in a variety of ways, from baking (hello, brown butter blondies!) to drizzling on pasta or a delicious steak dinner (looking at you, Steak and Lobster). Call it “beurre noisette” if you’re feeling extra fancy. 😉

It’s definitely a (not so) secret ingredient to this sage brown butter skillet cornbread. But it’s definitely what makes it.

If you’re using a dark skillet to make the brown butter, here’s a tip: watch the skillet carefully, using a lighter colored spoon to check the butter’s color. I like to drizzle the butter onto a white spatula to see the color and make sure it’s the proper brown.

Dark skillets make it difficult to accurately gauge the color of the brown butter in the pan, so keep a close eye on it to prevent it from burning.

how to make cornbread

This skillet cornbread recipe requires less than 10 ingredients and bakes for 25 minutes, tops. Browning the butter is an extra step that you won’t want to skip, and it’s quite simple, too. We use buttermilk and maple syrup for tenderness and flavors that nicely complement the browned butter and sage.

Here are the ingredients you’ll need:

butter
fresh sage
maple syrup
buttermilk
yellow cornmeal. For best results, use medium ground to finely ground cornmeal (not corn flour or corn starch).
all-purpose flour
baking powder
baking soda
salt

Ready to make the sage brown butter skillet cornbread? Here’s how fast it all comes together:

Melt the butter in a cast iron skillet. Add the sage leaves and cook until they’re crisp and the butter has turned golden brown. Pour the brown butter into a mixing bowl to cool down.
Remove the sage leaves, roughly chop them and then return the sage to the mixing bowl.
Add the maple syrup, buttermilk and eggs. Whisk the mixture until it is well combined.
In a separate dish, combine the cornmeal, flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and combine the two so they’re well incorporated.
Heat the skillet on the stovetop again, then add the batter to the hot skillet. Bake for 22-25 minutes or until golden brown.

Sage brown butter skillet cornbread in a cast iron skillet.

More Easy Quick Bread Recipes

what to serve with this skillet cornbread

Oh, so many options! There’s the classic go-to combination of cornbread and chili (try to pick your favorite chili recipe here). Or you could pair it with this Sheet Pan Chicken Dinner. Baked Beans and cornbread is a culinary match made in heaven.

And we can’t forget about the dreamy combination of a plate of messy, Baby Back ribs with a slice of warm skillet cornbread on the side.

The best thing about this sage brown butter skillet cornbread– it’s also perfect all by itself. Have a slice for breakfast, lunchtime, dinnertime or snacktime ( and I dare you not to go back for seconds!).

p.s. Don’t forget the honey!

A skillet with sliced cornbread and sage leaves.

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Our Chocolate Peanut Butter Layer Cake is decadent and chocolate-y and a dream if you love this favorite pairing! Layers of moist chocolate cake with fluffy peanut butter filling and a rich, chocolate ganache make for an unbeatable dessert.
Our Instant Pot Red Beans and Ham is hearty, delicious, and a great way to use that leftover ham in the fridge. Let the Instant Pot prepare dinner for you, and know that clean-up will also be a breeze!
Our Chipotle Pork Chop Sheet Pan Dinner is the best of both worlds– a one-pan meal that’s ready in under 30 minutes! This simple dinner is tasty and healthy, and one the whole family will love.

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Sage Brown Butter Skillet Cornbread

Sage and brown butter give an elevated depth of flavor to this skillet cornbread. This savory, tender cornbread makes a delicious side dish.

5 from 5 votes

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Prep Time: 12

Cook Time: 22

Total Time: 34

Servings: to 12 servings

Calories: 252kcal

Author: Dahn Boquist

Ingredients

8 tablespoons butter
8 to 10 leaves of fresh sage
1/3 cup maple syrup
1-3/4 cup buttermilk
2 eggs
1 cup yellow cornmeal
3/4 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Instructions

Preheat oven to 375°F.
Melt the butter in a 10 inch cast iron skillet. Add the sage leaves and cook until the sage is crisp and the butter has a golden brown color. If you are using a dark-colored skillet, check the color of the butter on a spoon or spatula.
Pour the brown butter into a mixing bowl to cool down.
Remove the sage leaves and chop them roughly then return them to the mixing bowl.
Add the maple syrup, buttermilk and eggs. Whisk until well combined.
In a separate dish, combine the cornmeal, flour, baking powder, baking soda, and salt.
Add the dry ingredients to the buttermilk mixture and mix until just combined.
Heat the skillet on the stove again then add the batter to the hot skillet.
Bake for 22 to 25 minutes or until golden brown.
Cool for 10 minutes before slicing.

Notes

If you use a dark skillet to make the brown butter, watch it carefully and use a spoon to check the color. Darker skillets make it more difficult to see how brown the butter gets. I drizzled the butter onto a white spatula to see the color.
Use medium to finely ground cornmeal for the best texture.