Brown Butter Cornbread with Cranberry Butter Recipe

If you’re looking for a cornbread that’s bursting with flavor and a little twist on the usual, you’re going to want to try this Brown Butter Cornbread with Cranberry Butter Recipe. I absolutely love how the nutty richness of browned butter elevates the classic cornmeal to something irresistibly comforting, and that tart-sweet cranberry butter? It’s the perfect match that really makes this recipe shine. Trust me, once you make this, it’ll become your go-to for everything from weeknight dinners to special holiday meals.

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Ingredients You’ll Need

This recipe brings together simple pantry staples with a couple of fresh ingredients, giving you a flavor-packed cornbread without any fuss. When shopping, a good-quality unsalted butter and fresh or frozen corn make all the difference.

• Unsalted butter: Choose a good-quality butter for browning—it really affects the flavor.
• All-purpose flour: Helps give structure and balance the cornmeal.
• Finely ground cornmeal: Look for fine rather than coarse for a tender crumb.
• Baking powder: Use fresh baking powder for a nice rise.
• Kosher salt: Brings out flavors—don’t skip it!
• Sugar: Adds a touch of sweetness without overpowering the cornbread’s natural flavor.
• Large eggs: Lightly beaten to bind ingredients and add richness.
• Sweet corn: Fresh is best, but frozen works fine too; drain it well.
• Plain Greek yogurt or sour cream: Adds moisture and a subtle tang for depth.
• Whole berry cranberry sauce: For the cranberry butter, adds great texture and bright flavor.

Variations

I love how flexible this Brown Butter Cornbread with Cranberry Butter Recipe is. You can easily adapt it to suit your taste or dietary needs, and I encourage you to play around with different additions and tweaks to make it your own.

• Add Nuts or Seeds: I’ve tossed in chopped toasted pecans for extra crunch—my family goes crazy for it!
• Use Gluten-Free Flour: For a gluten-free version, substitute all-purpose flour with your favorite gluten-free blend; it still turns out great.
• Swap Cranberry Sauce: Try other berry preserves like raspberry or blackberry if cranberries aren’t your thing; the cornbread pairs nicely with various fruity butters.
• Make It Spicy: Add a pinch of cayenne or chili powder to the batter for a subtle kick—it’s a hit at game day snacks.

How to Make Brown Butter Cornbread with Cranberry Butter Recipe

Step 1: Brown the Butter for Maximum Flavor

Start by heating your unsalted butter in a skillet over medium heat. Stir and whisk continuously as bubbles form and the butter begins to turn a beautiful golden brown, releasing those irresistible nutty aromas. This step is key—don’t get distracted because browned butter can quickly go from perfect to burnt. When you see those tiny brown bits at the bottom, remove it from heat immediately. This brown butter gives the cornbread its signature deep flavor that you won’t want to miss.

Step 2: Mix the Dry Ingredients

While the butter cools slightly, whisk together your all-purpose flour, finely ground cornmeal, baking powder, and kosher salt in a large bowl. This makes sure the baking powder and salt are evenly distributed, giving your cornbread a wonderful rise and balanced seasoning.

Step 3: Combine Brown Butter with Sugar

Next, stir the brown butter and sugar together using a wooden spoon until the texture resembles sandy crumbs. Most of the sugar gets absorbed into the butter, creating a delicate sweetness that enhances the cornbread without making it overly sugary. It’s a simple step, but the texture at this point sets the stage for a tender crumb.

Step 4: Add the Wet Ingredients

Beat in the lightly beaten eggs, add the sweet corn kernels (whether fresh or thawed frozen), and mix in the plain Greek yogurt or sour cream. Whisk this wet mixture until combined, knowing it won’t be perfectly smooth—that’s totally okay and keeps the texture interesting.

Step 5: Bring It All Together and Bake

Pour the wet ingredients into the dry mix and stir just until everything is incorporated. Remember, don’t overmix—overworked batter can lead to dense cornbread, and no one wants that. Transfer the batter to a sprayed 9×9 baking dish and bake in a preheated 400°F oven for about 25 to 30 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Step 6: Make the Cranberry Butter

While your cornbread is baking, mix together softened unsalted butter, whole berry cranberry sauce, and a pinch of kosher salt until smooth and spreadable. This cranberry butter is the magic twist that balances sweet, salty, and tangy—a total game changer when paired with the warm cornbread.

How to Serve Brown Butter Cornbread with Cranberry Butter Recipe

Garnishes

I like to keep it simple with a generous dollop of cranberry butter right on top of a warm slice. Sometimes, I sprinkle a bit of chopped fresh rosemary or thyme over the butter because the herbaceous note pairs surprisingly well with the sweetness. It’s a small touch that really impresses guests.

Side Dishes

This cornbread perfectly complements hearty dishes like chili, roasted chicken, or a big autumn stew. When I serve it, I often pair it with a fresh green salad or roasted vegetables to balance richness with brightness. For holiday dinners, it’s a fantastic side alongside turkey and cranberry sauce—it ties the whole plate together.

Creative Ways to Present

For special occasions, I’ve baked this cornbread in fun shapes or mini muffin tins, making individual servings that guests adore. Another idea I tried was layering slices with cranberry butter and topping them with a sprinkle of toasted pecans for a rustic cornbread “cake.” It’s a charming way to jazz up your presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, popping it in the fridge works fine too—just be sure to bring it back to room temp before serving for the best flavor and texture.

Freezing

This Brown Butter Cornbread with Cranberry Butter Recipe freezes wonderfully. I slice it before freezing, wrap individual pieces tightly in plastic wrap, then place them in a zip-top bag. When I want some, I thaw a slice overnight in the fridge and warm it gently the next day. It’s just as delicious as fresh!

Reheating

To reheat, I pop a slice in the toaster oven or regular oven at 325°F for 10 minutes, which crisps the edges nicely while keeping the inside soft and tender. Avoid microwaving if you can, as the texture can get a bit rubbery. Add a spread of cranberry butter after warming, and you’re good to go.

FAQs

Final Thoughts

When I first tried this Brown Butter Cornbread with Cranberry Butter Recipe, I was amazed at how such simple additions could transform basic cornbread into something so memorable. It’s cozy, approachable, and dazzling all at once—a recipe I feel great sharing with friends and family. If you want a cornbread that’s anything but ordinary, give this a try. I promise you’ll enjoy every golden, buttery bite with the perfect zing of cranberry butter on top.

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