Browned Butter, Bacon, and Sage Cornbread
By Paula Deen
- Prep time: 15 minutes
- Cook time: 20 minutes
- Servings: 1 (10-inch) round
- 11 tablespoons unsalted butter, divided
- 2 cups yellow or white self-rising cornmeal mix
- 1 tablespoon sugar
- 12 fresh sage leaves, chopped (about 1½ tablespoons)
- ⅓ cup chopped cooked bacon
- 1½ cups whole buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons honey
- chopped cooked bacon, for garnish
- fresh sage, for garnish
In a medium saucepan, melt 10 tablespoons butter over medium-low heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Reserve 4 tablespoons browned butter in a small bowl; keep warm for serving. Let remaining browned butter cool to room temperature.
Preheat oven to 425°. Place a 10-inch cast-iron skillet in oven to preheat.
Meanwhile, in a large bowl, whisk together cornmeal mix, sugar, and sage; stir in bacon. In a medium bowl, whisk together buttermilk, egg, honey, and remaining cooled browned butter. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Carefully remove skillet from oven, and add remaining 1 tablespoon butter, swirling skillet until melted. Pour batter into skillet.
Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Serve immediately with reserved warm browned butter. Garnish with bacon and sage, if desired.