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
- 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.
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, finely ground cornmeal, baking powder, and kosher salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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