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Brown Butter Cornbread with Cranberry Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 76 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Description

This Brown Butter Cornbread with Cranberry Butter is a flavorful twist on classic cornbread, featuring nutty browned butter and sweet bursts of corn. Paired with a tangy, slightly sweetened cranberry butter, this recipe offers a delightful blend of textures and tastes perfect for any meal or holiday gathering.


Ingredients

Scale

Cornbread

  • ¾ cup unsalted butter
  • 1 ¼ cups all purpose flour
  • 1 ½ cups finely ground cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ⅔ cup sugar
  • 4 large eggs, lightly beaten
  • 1 cup sweet corn, fresh or frozen
  • ⅓ cup plain Greek yogurt or sour cream

Cranberry Butter

  • ½ cup unsalted butter, softened
  • 2 to 3 tablespoons whole berry cranberry sauce
  • Pinch of kosher salt

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Spray a 9×9 inch baking dish with nonstick spray to prepare it for the batter.
  2. Brown the Butter: In a skillet over medium heat, melt and brown the ¾ cup of unsalted butter. Whisk and stir continuously as the butter bubbles and brown bits begin to form at the bottom. Remove from heat right before it burns to capture a rich nutty flavor.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, finely ground cornmeal, baking powder, and kosher salt until evenly combined.
  4. Combine Butter and Sugar: In a small bowl, stir the browned butter with ⅔ cup sugar using a wooden spoon until the mixture has a sandy texture and most of the sugar is absorbed by the butter.
  5. Add Wet Ingredients: To the butter-sugar mixture, whisk in the lightly beaten eggs, sweet corn, and Greek yogurt or sour cream until well combined. The mixture will not be completely smooth.
  6. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined without overmixing to keep the cornbread tender.
  7. Bake the Cornbread: Pour the batter into the prepared 9×9 baking dish. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Allow to cool slightly before serving.
  8. Prepare Cranberry Butter: In a small bowl, stir together the softened ½ cup unsalted butter with 2 to 3 tablespoons of whole berry cranberry sauce. Add a pinch of kosher salt and mix until smooth and combined.
  9. Serve: Serve the warm brown butter cornbread topped with a dollop of the cranberry butter and enjoy the harmonious blend of flavors.

Notes

  • Use finely ground cornmeal for a smoother texture.
  • Watch the butter closely while browning to avoid burning and bitterness.
  • If fresh corn is unavailable, frozen corn is a great substitute; drain if needed.
  • Do not overmix the batter to keep the cornbread light and tender.
  • The cranberry butter can be made ahead and refrigerated; bring to room temperature before serving.
  • Adjust cranberry sauce quantity to taste for desired sweetness and tartness.

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 320
  • Sugar: 11g
  • Sodium: 320mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg