sage brown butter + cheddar skillet cornbread.

I’ve been thinking about Thanksgiving sides. I mean, the holiday is less than two weeks away (what??), and aren’t we all hyped about the dinner for the sides? Don’t get me wrong, I love the turkey, smattered with cranberry sauce, but the sides always to tend to steal the show. If you serve this dressed-up-in-its-Sunday-best cornbread, you’ll steal the show, too!

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Cornbread is one of my favorite side dishes to make, and it’s so easy! It saddens me that it’s often regulated to buffets and as a throwaway to chili. Not so! There are so many ways to make it; Northern recipes often call for a bit of sugar, where Southerns would balk at such a thing. Or so I hear… you can find recipes with the inclusion of creamed corn, fresh corn kernels, jalapeños, peppers, you name it! And cheese. Mm. You do not need to ever reach for the boxed mix AGAIN.

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I took a decidedly autumn twist by the inclusion of sage butter (<– when is this ever a bad thing?), and cheddar cheese. Don’t like or have cheddar? Use anything you like! Parmesan? Fontina? Monterey Jack? Sure! I use a coarse ground cornmeal, I love the texture in the finished bread. If you prefer a smoother texture, use a fine ground cornmeal. Make sure to preheat your cast iron skillet – the sizzle and toasty/golden brown edges are not to be missed.

Serve this anytime you’d serve bread, and enjoy!

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sage brown butter + cheddar skillet cornbread.
adapted from Bobby Flay. 

ingredients
1.25 cups yellow cornmeal
3/4 cup white whole wheat flour
2.5 teaspoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
2 large eggs
1 cup non-dairy milk
3 tablespoons unsalted butter
2-3 sage leaves
3/4 cup cheddar cheese, grated

directions
Preheat the oven to 425 degrees. Put an 9 or 10 inch cast iron skillet in the oven for 10 minutes.

In a different skillet, combine the butter and sage leaves over medium heat, stirring occasionally, until the butter is melted and begins to darken, and the sage leaves are dark and crinkly, about 5 minutes. Remove from heat and set aside, removing the sage leaves.

In a mixing bowl, stir together the cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk the eggs, milk and melted and cooled sage butter. Add the egg mixture to the dry ingredients and mix together until just combined. Do not over mix.

Remove the cast iron skillet from the oven (carefully!), and spray with nonstick cooking spray or brush with additional butter. Scrape the batter into the hot pan (it will sizzle) and bake for 12-15 minutes, or until lightly golden brown and cooked through.

Let cool in the pan for 10 minutes and then serve.

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