Sage Cornbread

October 29, 2018 — last updated September 27, 2023

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Sage Cornbread is a delicious twist on a classic. This is a cast iron skillet cornbread recipe (for even baking and perfect browning) and has an added earthy flavor of fresh sage and also makes for a pretty presentation. Along with butter, it’s a taste match made in heaven! Plus, it’s also fantastic as a delicious holiday stuffing or dressing.

For years, I was a dedicated Jiffy Cornbread Mix fan as it’s so convenient. But, since I started making my own from scratch, I’ve never looked back.

Northern or Southern Cornbread?

I’m a Southern Cornbread loving girl. The difference is the sweetness. Northern cornbread has more sugar than Southern. You can make this as sweet as you like (both sugar measurements are listed in the recipe).

Sage Cornbread Presentation

To make it fancy, I decorate the bottom of the pan with sage leaves so when it is turned over, it makes a pretty presentation on the top. This is an optional step and is a great wow factor for your guests, but this step can be omitted.

This skillet sage cornbread does not have to be just for stuffing or dressing. You could add just about anything to the batter: cheese, jalapeño, chopped bacon, replace the butter with bacon fat, honey, vegetables. Or, simply serve it old school with a drizzle of honey (see the pic below).

Sage cornbread for your holiday table

This cornbread would be a welcome addition to your holiday table, but I also like to use it to make my Cornbread Sage and Onion Stuffing. I love the combination of the sweet cornbread, the onion flavor, the fresh celery and the earthiness of the sage. It’s everyone’s favorite dish on my Thanksgiving table and it takes all my strength to not eat it all before it gets to the table!

I am featuring the Thanksgiving recipes that make an appearance in my house. The Perfect Roast Turkey, Quick Cranberry Orange Sauce plus more below and even an easy recipe for Turkey, Stuffing and Cranberry Sausage Rolls.

Because there is sage in the cornbread, I go lighter on the addition of the sage to the stuffing because it can be overpowering. If I use plain cornbread, I keep the recipe the same.

The possibilities are endless anytime you want a great cornbread side dish. I also like to serve it with my slow cooker beef and sweet potato chili. How’s that for a comforting fall meal?

Best pan for baking cornbread

I love making cornbread in a cast iron skillet. It never sticks and always bakes evenly. Just make sure you preheat the skillet in the oven first!

Yield: 6

An easy cornbread baked in a cast iron skillet with the added earthy flavor of sage. This recipe is the foundation to my cornbread, sage and onion stuffing.

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Ingredients

1 cup (140 grams) fine ground, plain cornmeal
¾ cup (90 grams) all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups (295 ml) buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, plus 1 tablespoon melted and cooled
6 large whole fresh sage leaves
1 teaspoon fresh sage, chopped

Instructions

Place a 10-inch cast iron skillet into the oven and preheat oven to 400°F/200°C.
To a mixing bowl, add the cornmeal, flour, baking soda, baking powder,salt, sugar, mix.
Stir in the buttermilk, eggs and 4 tablespoons melted butter. Mix until well combined. Stir in the chopped sage.
Remove the skillet from the oven and brush the pan with the 1 tablespoon butter to coat the pan evenly.Arrange the sage leaves (with the underside of the leaf facing you)on the bottom of the skillet. They should stick to the butter to stay in place.
Pour the batter into the skillet and spread evenly.Bake for about 18-20 minutes or until golden brown, depending on your oven.A toothpick should come out clean when inserted into the center.
Allow to cool in the pan for about 15 minutes. Turn the cornbread out so the sage leaves are on the top. Slice and serve.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 259Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 84mgSodium 813mgCarbohydrates 35gFiber 2gSugar 7gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

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24 Comments on “Sage Cornbread”

L — @ Reply

I won’t even discuss the amounts of flour and sugar in this recipe for corn cake as opposed to actual cornbread. However, I will point out that the traditional way to make cornbread is to put the fat—in this case butter—in a cold cast iron skillet, put the skillet in the oven and turn on the oven to pre-heat. When the fat is melted, and the batter is other wise finished being bmixing, pour the hot fat into the batter, swirling the skillet as needed to grease it, stir the fat into the batter and—in this case arrange the sage leaves—pour the batter into the skillet and proceed. The crust will be perfect and you won’t have to melt the butter in a different container. Also, if you aren’t a vegetarian, try using bacon fat instead of butter. I bet you’d like it.
Vicki — @ Reply

Do I use plain cornmeal or self rising cornmeal?
- Janette — @ Reply
  
  Yes just plain cornmeal. Enjoy.
Marsha Cline — @ Reply

I bought a cast iron skillet especially to make this cornbread and i’m so glad i did. This was my first time making cornbread and it’s so easy. I was worried because I used regualar milk but it turned out perfectly. I’m bringing this to my sisters house thanksgiving.
- Janette — @ Reply
  
  The cast iron skillet is the only way I made my cornbread. It always sticks to my glass Pyrex dishes. I hope your family enjoys it.
merina — @ Reply

I found your stuffing recipe and want to make it this year! I need to do the recipe x4 or 5, and wondering how many of the cornbread recipe I need to make? Thanks in advance!
Merina
See Also
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- Janette — @ Reply
  
  Hi Merina. If I understand your question, the cornbread recipe makes 6 servings and you need 4 or 5 times more than this? So this means you are serving 24 to 30 people? You’d need to make 4 or 5 of these. I hope I answered correctly and this helps.
  - merina — @
    
    Thank you! On your stuffing recipe it said it serves 4, and I will have between 15-20 people, so I figured I’d do the recipe x4, and I just wasn’t sure if this cornbread recipe equaled the six cups I need for the stuffing.
    Since I have to make a few of these and only have one cast iron, could I do the recipe x the amount I need and bake in a regular pan, and if so, do I keep the same temp, and how long should I bake it? Or do you recommend just making each one at a time in the cast iron?
  - Janette — @
    
    Merina, I think since you have to make so much you should start days in advance. Make your cornbreads and leave them on the counter to dry out that way you can make them in the cast iron skillet one at a time.
Mila Furman — @ Reply

OMG I don’t even like cornbread…but this looks absolutely incredible!!!
Andrew Hroza — @ Reply

Really lovely cornbread – and excellent treatment of those sage leaves! I have a nice, light wheat beer I’m thinking would pair perfectly with this …
Audrey — @ Reply

Brilliant! And I have a yard full of sage plants (and other native California plants).
- Janette Fuschi — @ Reply
  
  You’re very lucky Audrey, thank you for visiting.
Elizabeth Weidhorn — @ Reply

Hi! Just saw your sage cornbread photo on Pinterest. It looks so beautiful and delicious. Great job!
KC the Kitchen Chopper — @ Reply

I’m always looking for a yummy cornbread recipe. The Hubby loves it! Thanks Janette! Pinned
- Janette Fuschi — @ Reply
  
  Thank you KC.
Meggan Hill — @ Reply

Having a fabulous cornbread recipe is key to Thanksgiving, and I love your use of the sage here. So pretty!
Michelle Meche — @ Reply

I am a sage freak! I don’t think it gets used often enough throughout the year. Have never tried it with corn bread–sounds delicious. Beautiful presentation too.
Helen — @ Reply

What a wonderful idea to put the sage on the bottom of the pan so you see it when you turn it out. I’ve never made any cornbread … can you believe that? I’d love to, though. I guess being from the UK is a decent enough excuse! Will look forward to following along with your thanksgiving preparation!
- Janette Fuschi — @ Reply
  
  Thank you Helen. I hadn’t made cornbread either until I moved to the U.S. 🙂
Mira Cookinglsl — @ Reply

What a nice trick, to make this delicious corn bread look even more beautiful! I love it! Pinning!!!
- Janette Fuschi — @ Reply
  
  Thank you Mira, makes for a nice presentation.
Patty Anderson — @ Reply

I would be this turns out delicious Janette. I love the flavor of sage.
- Janette Fuschi — @ Reply
  
  Thank you Patty, it is pretty tasty.

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Sage Cornbread - Culinary Ginger (2024)