Moist and Tender Brown Butter Cornbread
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Prep Time
5m
Cook Time
45m
Total Time
50m
This moist and tender brown butter cornbread is a delightful addition to any meal. Made with fine yellow cornmeal, all-purpose flour, sugar, and a touch of sour cream and buttermilk for added richness, this cornbread is best served warm with a drizzle of honey.
Recipe Options
Ingredients
Servings:
8
Scale:
Scale
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0.25
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0.5
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6
Steps
1
Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 to 20 minutes (you can measure your wet and dry ingredients while waiting). Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.
2
Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add eggs, sour cream, and buttermilk to a second bowl and whisk together. Whisking constantly, slowly drizzle in reserved browned butter. Stir wet ingredients into dry ingredients until just combined.
3
Swirl the hot skillet to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly, then return to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes. Let cool 10 minutes, then serve with extra butter and honey at the table. Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories902kcal
-
Fat45g
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Saturated Fat27g
-
Carbohydrates107g
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Fiber2g
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Sugar18g
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Protein15g
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Cholesterol192mg
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Sodium454mg
Percent Daily Values are based on a 2,000 calorie diet.