[ Dish ]
[ The Dish ]
[ The Dish ]
Browned Butter Cornbread
Browned Butter Cornbread
Created On:
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Main Ingredient
Main Ingredient
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
Servings
Servings
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Blueberry Honey Butter
1 cup fresh blueberries
1/2 cup honey
2 tsp lemon juice, optional
1 cup butter
Browned Butter
8 tbsp Unsalted Butter
Cornbread
1 cup Fine Yellow Cornmeal
1 cup All-Purpose Flour
4 tbsp Sugar
1 tsp Kosher Salt
2 tsp Baking Powder
1/4 tsp Baking Soda
2 count Eggs
6 oz Sour Cream
4 oz Cultured Buttermilk
For serving: Honey
Blueberry Honey Butter
1 cup fresh blueberries
1/2 cup honey
2 tsp lemon juice, optional
1 cup butter
Browned Butter
8 tbsp Unsalted Butter
Cornbread
1 cup Fine Yellow Cornmeal
1 cup All-Purpose Flour
4 tbsp Sugar
1 tsp Kosher Salt
2 tsp Baking Powder
1/4 tsp Baking Soda
2 count Eggs
6 oz Sour Cream
4 oz Cultured Buttermilk
For serving: Honey
[ Steps ]
[ Steps ]
Prep
Adjust oven rack to center position and preheat oven to 425°F.
Prepare butter, cornmeal, flour, sugar, salt, baking powder, baking soda, eggs, sour cream, and buttermilk.
Blueberry Honey Butter
Put the blueberries, honey, and lemon juice into a saucepan and bring everything to a boil over medium heat. Once it becomes a deep purple color, you’ll know it’s ready.
Remove the blueberry mixture from the stove and allow it to cool.
Using a standard blender, combine the mixture with the butter. Blend everything until it is smooth.
Serve.
Browned Butter
Place butter in a cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 - 20 minutes.
Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.
Cornbread
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.
Swirl the hot skillet to coat all surfaces with melted butter.
Spoon batter into skillet, smooth the 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.
Prep
Adjust oven rack to center position and preheat oven to 425°F.
Prepare butter, cornmeal, flour, sugar, salt, baking powder, baking soda, eggs, sour cream, and buttermilk.
Blueberry Honey Butter
Put the blueberries, honey, and lemon juice into a saucepan and bring everything to a boil over medium heat. Once it becomes a deep purple color, you’ll know it’s ready.
Remove the blueberry mixture from the stove and allow it to cool.
Using a standard blender, combine the mixture with the butter. Blend everything until it is smooth.
Serve.
Browned Butter
Place butter in a cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 - 20 minutes.
Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.
Cornbread
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.
Swirl the hot skillet to coat all surfaces with melted butter.
Spoon batter into skillet, smooth the 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.
