Sage Brown Butter Buttermilk Cornbread {Happy New Year}
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1/4 cup sugar
- 2 tsp. baking soda
- 2 tsp. salt
- 1 stick butter
- 8-10 fresh sage leaves
- 2 1/2 cups buttermilk
- 3 eggs
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Preparation
Step 1
Preheat oven to 425 degrees.
Step 2
In medium bowl, combine flour, cornmeal, sugar, soda, salt and whisk together. Set aside.
Step 3
In large bowl, whisk together buttermilk and eggs. Set aside.
Step 4
In large cast iron skillet, melt butter over medium low heat. Add in fresh sage leaves and continue to cook until the butter turns a golden brown, 8-10 minutes. Remove sage leaves and reserve for garnish. Pour all but about 1 Tbl. of sage butter into buttermilk egg mixture and whisk to combine.
Step 5
Add cornmeal mixture to buttermilk mixture until just combined, then pour into buttered cast iron skillet.
Step 6
Bake for 20 minutes or until golden brown and toothpick comes out clean. Let rest for 15 minutes before slicing.
Step 7
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