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.

A slice of Sage Cornbread showing flecks of fresh sage on the inside

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.

An overhead view showing sage leaves on top

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.

Drizzling honey

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

Sage Cornbread

A slice of Sage Cornbread showing flecks of fresh sage on the inside

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 Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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


  1. Place a 10-inch cast iron skillet into the oven and preheat oven to 400°F/200°C. 
  2. To a mixing bowl, add the cornmeal, flour, baking soda, baking powder, salt, sugar, mix.
  3. Stir in the buttermilk, eggs and 4 tablespoons melted butter. Mix until well combined. Stir in the chopped sage.
  4. 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.
  5. 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.
  6. 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



Serving Size


Amount Per Serving Calories 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.