Brown Butter Cornbread with Cranberry Butter
User Reviews
5
6 reviews
Excellent
Brown Butter Cornbread with Cranberry Butter
Report
This brown butter cornbread is tender and fluffy with an incredible savory, caramelly flavor. Top it with salted cranberry butter for the perfect combination!
Share:
Ingredients
- ¾ cup butter unsalted
- 1 ¼ cups all-purpose flour
- 1 ½ cups cornmeal finely ground
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup sugar
- 4 egg lightly beaten, large
- 1 cups corn fresh or frozen is fine, sweet
- ⅓ cup Greek yogurt or sour cream
cranberry butter
- ½ cup unsalted butter softened
- 2 to 3 tablespoons cranberry sauce whole berry
- pinch kosher salt
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x9 baking dish with nonstick spray.
- First up, brown the butter! Heat the butter in a skillet over medium heat. Whisk and stir continuously while the butter bubbles. Whisk as brown bits appear on the bottom and remove the skillet from the heat - you don’t want it to burn.
- In a large bowl, whisk together the flour, cornbread, baking powder and salt.
- In a small bowl, stir together the brown butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
- Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth).
- Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix! Pour the mixture into a 9x9 baking dish.
- Bake the cornbread until golden and set in the center, about 25 to 30 minutes, or until a tester inserted in the center comes out clean.. Let cool slightly before serving with the cranberry butter.
cranberry butter
- Stir together the butter and cranberry sauce until combined. Stir in a pinch of salt. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
