Cheesy Brown Butter Skillet Cornbread

Preheat your oven to 400 F.

In a large bowl whisk together the cornmeal, flour, sea salt, baking powder, baking soda, cayenne pepper and black pepper. In a separate bowl, whisk together the buttermilk, granulated sugar and eggs. Add the wet ingredients to the dry and fold the ingredients to combine until completely moistened. Fold in the cheeses, corn kernels and fresh sage. Do not over-mix.

In a 10-inch cast iron skillet (or another oven- and stove-safe pan of some kind), melt the butter over medium-low heat. Continue to cook over medium-low heat, frequently swirling the butter with a wooden spoon. Once you start to see brown bits forming on the bottom of the skillet, about 5-6 minutes, remove from heat immediately.

Pour the batter into the skillet with the brown butter and smooth the top. Place in the oven and bake for 20-25 minutes or until cooked through and a toothpick inserted in the center comes out clean.

Remove from heat and place on a wire rack to cool slightly. The cornbread is best served warm out of the oven, but will keep for a day or two.