Super-Easy Brown Butter Cornbread

By drbabs
November 25, 2015
18 Comments


Author Notes: I have this recipe for cornbread that I found ages ago. (I have no idea where.) It's called "The Best Cornbread," and I've used it as a base for all the cornbreads I've made over the years. We recently moved to Austin, where my stepson and daughter-in-law live, and her family has a pre-Thanksgiving tradition of a Texas chili dinner the night before Thanksgiving. I bring the cornbread. I'm embarrassed to admit that it was only recently that I began browning the butter for the cornbread—I've had so many butter mishaps—burning butter, forgetting to add it to recipes, miscalculating (sticks? cups? ounces?)…. Browning the butter seemed like too much to ask. Except that it adds a layer of deliciousness that is totally worth babysitting it to make sure it doesn't burn. (And that you don't forget to add it…..)

You can serve the cornbread directly from the pan.
drbabs

Food52 Review: Yup, delicious. Sweet and nutty and a great texture. I love the seeing the flecks from the brown butter, too. I feel like brown butter and cornmeal were destined to go together and I'm not sure why I haven't always browned my butter when making cornbread. It was a very easy recipe. It took about 35 minutes in my oven. Also, although it didn't specify, I used unsalted butter to make the brown butter as she called for salt later on. The seasoning was perfect. Will definitely add this to my repertoire. Next time, I don't see why I couldn't just pour the batter into my cast iron skillet that I used to brown the butter and bake it in that. Would save the step of buttering the baking dish and save a dish. Also—two people have told me how much they loved it and want the recipe because it's different and better than cornbread they've made before.Dawne Marie

Makes: 1 8-inch square cornbread

Ingredients

  • 4 ounces butter (1 stick; 1/2 cup; 8 tablespoons)
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup milk
  • 1 cup plain yogurt
  • 1 egg

Directions

  1. Heat oven to 400° F. Meanwhile, heat a small skillet over medium heat. Add butter, and watch it melt and then brown (it will smell nutty and delicious), swirling the skillet around so it browns evenly. Turn burner off.
  2. In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
  3. Pour milk and yogurt into at least a 2-cup liquid measuring cup. Add egg, and whisk until smooth.
  4. Pour about 3 tablespoons of butter into the bottom of your baking dish, and swirl it around so that the bottom is coated. Pour the rest into the measuring cup with the liquid ingredients.
  5. Fold liquid ingredients into dry ingredients until just blended. Pour batter into the baking dish and smooth the top. Bake 20 to 25 minutes or until a tester inserted in the center comes out clean.

More Great Recipes:
Bread|Southern|Valentine's Day|Christmas|Thanksgiving|Fall|Winter|Vegetarian|Side

Reviews (18) Questions (0)

18 Comments

Ryan September 25, 2017
Made this last night and it was excellent! Had to make some substitutions with ingredients on hand but it worked out great. I used sour cream instead of yogurt in the same quantity. Then used P.A.N. white corn meal which is softer than traditional corn meal. Lastly, I undercooked it for 15 minutes and it was perfect. Highly recommend this recipe with a drizzle of honey. Enjoy!
 
Author Comment
drbabs March 27, 2018
So glad you liked it!
 
Greenstuff February 14, 2017
I’d had this recipe in the back of my mind to try, and last week it seemed the time had come. But, while I was browning the butter, I discovered I had no milk or yogurt (what??!) and not any usual substitution like buttermilk. What I did have was a little crema Mexicana and a little crème fraîche. So, I put them in a measuring cup and added enough water to get to 1½ cups. <br /><br />Who would have guessed—it was one of my best ever cornbreads! I am still going to make the original recipe, and I’ve saved it to make sure I do. But, my goodness, this recipe is adaptable.<br />
 
Author Comment
drbabs February 15, 2017
Hi Chris! I'm so glad it worked out for you.
 
Angela D. February 14, 2017
This turned out great for me -- I think the yogurt helped a lot to keep it from getting too dry, and I used a smaller pan so that it came out thicker. Definitely on the sweeter side, but everyone loved it!
 
Author Comment
drbabs February 14, 2017
I'm so glad you liked it. I just made it and my husband thought it wasn't sweet enough!
 
Miachel B. January 8, 2017
Sounds delicious! Just wondering – if I wanted to make a savory version of this, would omitting the brown sugar and adding in 1/3 cup cheese and chiles change the composition too much? (Hard to tell but wanted to get your thoughts.)
 
Author Comment
drbabs January 8, 2017
I'm a sweet corn bread person, so I think I'd just cut the sugar back to maybe a tablespoon or two, and then add the cheese and chiles. The recipe is pretty forgiving, though. You could try it either way.
 
Miachel B. January 11, 2017
Hmm I'll try it out! :)
 
Ryan January 4, 2017
Mine turned out dry and chewy after 20 minutes baking. Perhaps my pan was overly large and the batter spread too thin. Will try again with a smaller dish and bake a little less.
 
Author Comment
drbabs January 5, 2017
Oh, I'm sorry. I've made it twice recently, and it came out too moist, which I'm having trouble figuring out. I think it's my oven.
 
Valerie G. December 29, 2015
Sadly, i was disappointed. My batch had that bitter baking soda taste, even though there's such a small amount in the recipe. Any scientists know how to eliminate that?
 
Author Comment
drbabs December 29, 2015
Wow, I'm so sorry. I've made this recipe or variations of it hundreds of times, and that has never happened to me. The things that come to mind are to make sure your corn meal, baking soda and baking powder are fresh (all can cause a bitter taste), and to whisk your dry ingredients thoroughly so the leavening is really well blended.
 
Susan B. December 27, 2015
This sounds like the perfect balance. Definitely doing this soon. ...and welcome to Austin!
 
Author Comment
drbabs December 27, 2015
Thanks... Do you live here?
 
Susan B. December 27, 2015
Yes, since '93. Am just south of Ladybird Lake inside 35. Hope you're getting acclimated.
 
inpatskitchen December 15, 2015
I'm so sorry that I didn't get a chance to make this during the testing period for Brown Butter. I did make it a few days later and we just LOVED it even though we're not big cornbread eaters. Loved the brown butter and the yogurt tang! It's now a "keeper". Thanks so much for the recipe!
 
Author Comment
drbabs December 16, 2015
Thank you! I'm so glad you liked it!