Brown Butter Sage Corn Bread
Some cornbread is completely savory, and some is basically cake with a bit of corn in it. This cornbread is somewhere in the middle. It’s subtly sweet and bakes up with a slightly crisp crust, thanks to the cast-iron skillet, but inside has a tender, cakey crumb.
Sodium per serving:
64 mg
Number of servings:
12
This recipe can be found on page 68 of
Low Sodium, Big Flavor