Make savory sage cornbread muffins with Krusteaz Honey Cornbread Mix, sautéed onions, garlic, and herbs.
An easy Thanksgiving side dish. Find the recipe below.
Savory Sage Cornbread Muffins Recipe
These savory sage cornbread muffins are an easy Thanksgiving or holiday side dish made with Krusteaz Honey Cornbread Mix, sautéed onions, garlic, and fresh sage.
Perfect alongside turkey, mac and cheese, collard greens, and yams, these muffins can also be made ahead and reheated before serving.
If you’re putting together your holiday menu, don’t forget about the cornbread.
I mean, you can’t have yams, greens, and mac & cheese without the cornbread. #isaidwhatisaid
These cornbread muffins are golden, herby, and everything your holiday plate’s been missing.
An easy cornbread recipe for the holidays
This year, let’s skip the store-bought rolls from the freezer and bakery aisles and make something a little different.
And while these muffins are not trying to compete with the mac and cheese or the turkey, they’re definitely the pairing you need when everything comes together on your holiday plate. Trust!
Growing up, our parents had their go-to cornbread mixes, and those familiar boxes were a staple in many kitchens.
We’ve since switched to Krusteaz Honey Cornbread mix, and one reason is the quality of the ingredients.
A few fresh ingredients can quickly transform a simple box of cornbread mix into something worthy of the holiday table.
Why You’ll Love These Savory Cornbread Muffins:
- sweet & savory flavors
- easy to prepare
- perfect for holiday entertaining
- made with simple ingredients
- great to make ahead
- versatile recipe
What You Will Need:
Krusteaz Honey Cornbread Mix. The sweet, tender cornbread base is essential for this recipe. While you can use your preferred box cornbread mix (or make your own), we recommend trying Krusteaz.
EVOO. Whole Milk. Eggs. These are part of the recipe’s structure, adding richness and moisture to the batter, and they help bring the ingredients together and give the muffins structure.
Sweet onions. Garlic. Fresh Sage. Italian Seasoning. This is where the savory part comes in: sautéed onions, aromatic flavors, and tons of herbiness!
How to make Savory Sage Cornbread Muffins
Makes 15 Cornbread Muffins
Ingredients:
- 2/3 cup extra virgin olive oil
- 2 Packages Krusteaz Honey Cornbread (2 15-oz bags)
- 1 cup whole milk
- 2 eggs
- 2 tbsp dried Italian Seasoning Blend
- 3 cloves garlic, minced
- 1/3 tsp freshly cracked black peppercorns
- 1 medium sweet onion, peeled, cut in half, thinly sliced, and sautéed until slightly browned and soft
- Add kosher salt and freshly cracked black peppercorns to taste
- 6 whole fresh sage leaves, chopped
- 2 tbsps unsalted butter
- 2 tbsps EVOO
- 1-2 tablespoons of melted butter for brushing on the muffins
- 15 whole fresh sage leaves for garnish
Directions:
- Preheat oven to 375° F.
- Line the muffin pan with 12 standard muffin cup paper liners (if you have 2 muffin pans, then you can bake all 15 at the same time). I used a 6-cup muffin pan and saved the batter to bake more the next day.
- Place a small skillet over medium-high heat and add 2 tablespoons unsalted butter and 2 tablespoons EVOO.
- When the oil and butter are hot, add the thinly sliced onions. Sauté until the onions are slightly brown and soft.
- Add kosher salt and freshly cracked black peppercorns to taste
- Add the chopped sage and minced garlic, and sauté for 2-3 minutes, until the garlic is fragrant. Set aside and allow the onion, garlic, and sage mixture to cool completely.
- Into a large mixing bowl, add 2 boxes of Krusteaz Horny Cornbread mix, 2/3 cup extra virgin olive oil, 1 cup whole milk, 2 eggs, and 2 tbsp dried Italian Seasoning blend, and mix well.
- Fold in the sautéed onions, garlic, and sage mixture.
- Fill the paper muffin liners 3/4 full with the cornbread batter and top each one with a fresh sage leaf.
- Bake the muffins for 20-25 minutes. Use a toothpick to check for doneness. The muffins should be golden, set in the center, and pass the toothpick test. If not, bake for another 5-10 minutes.
- When the muffins are out of the oven, brush each one with melted butter.
- Serve.
Recipe Tips:
- Sauté the onions first. This gives the onion mixture time to cool. You want the onions tender and lightly browned, not crispy and burned.
- Use fresh sage. We used sage from our garden, and it helps this recipe stand out. Its earthy flavor works with the sweet cornbread. The fresh sage as a garnish gives these muffins a beautiful presentation.
- Do not overmix the batter. Once you add the wet ingredients to the cornbread mix, stir until just combined. Overmixing the batter can make the muffins dense.
- Avoid overfilling the muffin cups. Follow the recipe for filling the muffin cups to approx. 3/4 full. This gives the batter room to rise.
- Watch your baking time! Every oven is different, and different muffin pans can affect baking time. Begin checking the muffins around the 20-minute mark.
What to serve with savory sage cornbread muffins:
- roasted or smoked turkey
- smoked Cornish hens
- the triple ultimate sides: mac & cheese, yams, and greens
- roasted chicken
- homemade chili
- creamy soups
- hearty stews
Can I make these cornbread muffins ahead of time?
Yes, you can. Our savory cornbread muffins are a great make-ahead option, especially when you’re preparing several dishes for a holiday meal.
Bake the muffins a day ahead, then store them in an airtight container in the refrigerator after they’ve completely cooled.
When you’re ready to serve them, warm them in a 300F oven for about 8-10 minutes until heated through.
Brush with a little melted butter just before serving.
How to store and reheat cornbread muffins
Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
If you want to store them in the freezer, wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag or container.
Freeze for up to 3 months for best quality.
To reheat them from the freezer, thaw the muffins overnight in the refrigerator before reheating.
What makes these cornbread muffins savory?
The sautéed sweet onions, fresh garlic, safe and Italian seasoning, and black pepper create a savory contrast to the sweetness of the honey cornbread.
Can I use dried sage instead of fresh sage?
You can, but keep in mind dried sage has a more concentrated flavor.
Fresh sage is recommended.
Where can I find fresh sage?
If you’re not growing sage, check local farmers’ markets; some grocery stores may carry fresh sage this time of year.
How do I keep cornbread muffins moist?
Avoid overmixing the batter and overbaking the muffins. The olive oil, eggs, and milk help keep the cornbread tender, while brushing the finished muffins with melted butter adds extra richness.
Now that you have everything you need to make this recipe, along with our best recipe tips.
If you plan on hosting Thanksgiving this year, or want to swap your rolls for something different, our savory honey cornbread is a cornbread recipe to try.
They also pair well with soups and chili, which is great to enjoy this time of year.
Savory Sage Cornbread Muffins Recipe
Ingredients
- 2/3 cup extra virgin olive oil
- 2 Packages Krusteaz Honey Cornbread 2 15-oz bags
- 1 cup whole milk
- 2 eggs
- 2 tbsp dried Italian Seasoning Blend
- 3 cloves garlic minced
- 1/3 tsp freshly cracked black peppercorns
- 1 medium sweet onion peeled, cut in half, thinly sliced, and sautéed until slightly browned and soft
- Add kosher salt and freshly cracked black peppercorns to taste
- 6 whole fresh sage leaves chopped
- 2 tbsps unsalted butter
- 2 tbsps EVOO
- 1-2 tablespoons of melted butter for brushing on the muffins
- 15 whole fresh sage leaves for garnish
Instructions
- Preheat oven to 375° F.
- Line the muffin pan with 12 standard muffin cup paper liners (if you have 2 muffin pans, then you can bake all 15 at the same time). I used a 6-cup muffin pan and saved the batter to bake more the next day.
- Place a small skillet over medium-high heat and add 2 tablespoons unsalted butter and 2 tablespoons EVOO.
- When the oil and butter are hot, add the thinly sliced onions. Sauté until the onions are slightly brown and soft.
- Add kosher salt and freshly cracked black peppercorns to taste
- Add the chopped sage and minced garlic, and sauté for 2-3 minutes, until the garlic is fragrant. Set aside and allow the onion, garlic, and sage mixture to cool completely.
- Into a large mixing bowl, add 2 boxes of Krusteaz Horny Cornbread mix, 2/3 cup extra virgin olive oil, 1 cup whole milk, 2 eggs, and 2 tbsp dried Italian Seasoning blend, and mix well.
- Fold in the sautéed onions, garlic, and sage mixture.
- Fill the paper muffin liners 3/4 full with the cornbread batter and top each one with a fresh sage leaf.
- Bake the muffins for 20-25 minutes. Use a toothpick to check for doneness. The muffins should be golden, set in the center, and pass the toothpick test. If not, bake for another 5-10 minutes.
- When the muffins are out of the oven, brush each one with melted butter.
- Serve.
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