A golden, dramatically puffed skillet pancake with ruby plum wedges, scattered yellow corn, melted cheddar, white crème fraîche dollops, toasted green pepitas, and fresh sage leaves arranged across the top.

Puffy Plum, Corn and Cheddar Dutch Baby with Sage

Name: Puffy Plum, Corn and Cheddar Dutch Baby with Sage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium plum pit and cut each into 8 wedges; 1 ear fresh sweet corn slice kernels from the cob; 3 large egg bring to room temperature; 1/2 cup whole milk; 1/2 cup all-purpose flour; 2 tablespoons fine yellow cornmeal; 1/3 cup sharp white cheddar finely grate; 1/3 cup crème fraîche; 2 tablespoons pepita; 8 leaves fresh sage finely chop 4 leaves and leave 4 whole for garnish; 1/2 lemon finely zest and juice; 1 teaspoon Dijon mustard; 2 teaspoons, divided pure maple syrup divide; 2 tablespoons, divided unsalted butter divide; 1/2 teaspoon, plus more for finishing freshly ground black pepper reserve extra for finishing; 1/2 teaspoon, plus more to taste kosher salt reserve extra for seasoning

Puffy brunch skillet with ruby plums, corn, cheddar, and sage.

Category Brunch

Prep 15 minutes

Cook 25 minutes

Style American

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · September 19, 2026

A little about this dish

This savory-sweet skillet brunch turns early-fall plums into a striking centerpiece. Briefly caramelized plums and sweet corn nestle into a crisp-edged cornmeal Dutch baby with sharp cheddar, while maple-Dijon crème fraîche adds a cool, tangy finish.

Ingredients (for 2)

Plum — 2 medium — pit and cut each into 8 wedges
Fresh sweet corn — 1 ear — slice kernels from the cob
Large egg — 3 — bring to room temperature
Whole milk — 1/2 cup
All-purpose flour — 1/2 cup
Fine yellow cornmeal — 2 tablespoons
Sharp white cheddar — 1/3 cup — finely grate
Crème fraîche — 1/3 cup
Pepita — 2 tablespoons
Fresh sage — 8 leaves — finely chop 4 leaves and leave 4 whole for garnish
Lemon — 1/2 — finely zest and juice
Dijon mustard — 1 teaspoon
Pure maple syrup — 2 teaspoons, divided — divide
Unsalted butter — 2 tablespoons, divided — divide
Freshly ground black pepper — 1/2 teaspoon, plus more for finishing — reserve extra for finishing
Kosher salt — 1/2 teaspoon, plus more to taste — reserve extra for seasoning

Preparation

Step 1 — 🔥🍳⏱️

Place a 10-inch cast-iron skillet in the oven and preheat to 425°F for at least 5 minutes.
Step 2 — 🥣🍋🍁

Whisk together the crème fraîche, Dijon mustard, 1 teaspoon maple syrup, lemon juice, half the lemon zest, and a pinch of salt. Set aside.
Step 3 — 🥚🥛🌾

Whisk the eggs, milk, flour, cornmeal, 1/4 teaspoon pepper, and 1/4 teaspoon salt until smooth. Let rest.
Step 4 — 🌰🔥🍽️

Toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly browned. Transfer to a plate.
Step 5 — 🍑🧈🍁

Carefully remove the hot skillet. Add 1 tablespoon butter and the plums, cut-side down. Cook for 1 to 2 minutes, drizzle with the remaining maple syrup, turn briefly, and transfer to a plate.
Step 6 — 🌽🌿🍳

Add the corn and chopped sage to the skillet. Sauté for 1 to 2 minutes, until lightly golden, then transfer to the plate with the plums.
Step 7 — 🧈🧀🥞

Add the remaining butter to the hot skillet. Once foaming, pour in the batter. Add half the corn, arrange the plums on top, then sprinkle with the cheddar and remaining corn.
Step 8 — 🏺🔥⏲️

Return the skillet to the oven and bake for 15 to 18 minutes, without opening the oven, until puffed, deeply golden, and set in the center.
Step 9 — ✨🌿🥄

Top with the maple-Dijon crème fraîche, toasted pepitas, whole sage leaves, remaining lemon zest, and more black pepper. Serve immediately in the skillet.

A final fox tip

Despite its name, a Dutch baby is an American skillet pancake inspired by German-style oven pancakes. For a variation, swap the cheddar for smoked gouda or use thick Greek yogurt in place of crème fraîche. Children can whisk the batter and scatter the corn and cheese, but an adult should handle the very hot skillet.