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

Print Pin Save

Prep Time: 12

Cook Time: 22

Total Time: 34

Servings: to 12 servings

Calories: 252kcal

Author: Dahn Boquist

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.

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.