Southern Sage Cornbread Ring

A twist on classic American cornbread, this Southern Sage Cornbread Ring is a show-stopping breakfast or brunch dish that combines the warmth of sage and the sweetness of corn with a crispy, golden-brown crust. Perfect for a holiday gathering or special occasion.

🛒 Ingredients

• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 2 eggs large eggs
• 1 cup buttermilk
• 1/2 cup melted butter
• 2 tbsp chopped fresh sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp baking powder

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 375°F (190°C) and position a rack in the center of the oven. Grease a 9-inch (23cm) tube pan or Bundt pan and set aside.

2. 2

   Step 2: In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, and salt. Set aside.

3. 3

   Step 3: In a large bowl, whisk together eggs, buttermilk, melted butter, and chopped sage. Whisk in dry ingredients until just combined, being careful not to overmix.

4. 4

   Step 4: Pour batter into prepared pan and smooth top.

5. 5

   Step 5: Bake for 35-40 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.

6. 6

   Step 6: Remove from oven and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   Step 7: Once cooled, cut into rings and serve warm.

8. 8

   Step 8: To make crispy topping, melt 1 tablespoon of butter in a small skillet over medium heat.

9. 9

   Step 9: Add 1/4 cup of chopped fresh sage and cook, stirring constantly, until crispy and golden brown.

10. 10

    Step 10: Sprinkle crispy sage topping over cornbread rings before serving.

💡 Pro Tips

To ensure crispy cornbread, do not overmix the batter and make sure to grease the pan thoroughly. To avoid a soggy center, do not overbake. To make ahead, assemble the cornbread ring without the crispy topping and store in an airtight container at room temperature for up to 24 hours.

📊 Nutrition per Serving