Sage Cornbread is a delicious twist on a classic. This cornbread is baked in a cast iron skillet (for even baking and perfect browning) and has an added earthy flavor of fresh sage and also makes for a pretty presentation. 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.
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?
I love making the cornbread in a cast iron skillet. It never sticks and always bakes evenly. Just make sure you preheat the skillet in the oven first!
Not being from the southern part of America, I can’t say whether this falls into the Northern or Southern category of traditional cornbread, I just know that this is how I like it and that’s good enough for me. I’m certain it will be for you too!