If you’re craving something cozy with a twist, you’re in for a treat because this Brown Butter Cornbread with Cranberry Butter Recipe is absolutely fan-freaking-tastic. I promise, from the moment you smell that nutty brown butter filling the kitchen, you’ll be hooked. Plus, that zingy cranberry butter on top? Game changer. Stick around because I’ve got plenty of tips to make sure yours turns out just right.
Why You’ll Love This Recipe
- Unbeatable Flavor: The browned butter adds a deep, nutty richness you won’t get in regular cornbread.
- Perfect Sweet & Savory Balance: The cranberry butter gives just the right pop of tartness and sweetness.
- Simple to Make: No fancy ingredients or complicated steps – just good old-fashioned comfort food vibes.
- Great for Any Occasion: Whether it’s a weeknight dinner or holiday gathering, this recipe always impresses.
Ingredients You’ll Need
These ingredients blend wonderfully to create that tender crumb and rich taste you’re after. I always make sure to pick a good-quality unsalted butter and fresh corn if I can – it truly makes a difference.
- Unsalted butter: Browning it is the secret to unlocking those incredible nutty flavors.
- All-purpose flour: Gives structure but keeps the crumb tender.
- Finely ground cornmeal: Key for authentic cornbread texture – not too coarse.
- Baking powder: Helps the bread rise nicely and keeps it fluffy.
- Kosher salt: Enhance all the flavors without overpowering.
- Sugar: Just enough sweetness to balance the corn and butter.
- Large eggs: Bind everything and add moisture.
- Sweet corn (fresh or frozen): I usually toss in fresh when it’s in season – so juicy and vibrant!
- Plain Greek yogurt or sour cream: Adds tang and keeps the cornbread moist.
- Whole berry cranberry sauce (for the butter): The perfect counterpoint to that rich butter.
Variations
I love tinkering with this Brown Butter Cornbread with Cranberry Butter Recipe, and you’ll find you can easily make it your own. Whether you want to make it a bit healthier or add a little extra flair, there’s a variation for you.
- Add Nuts or Seeds: I sometimes sprinkle chopped pecans or pumpkin seeds on top for extra crunch – it pairs beautifully with the brown butter.
- Dairy-Free Version: Swap the butter for a plant-based alternative and use coconut yogurt instead of Greek yogurt – I tried this for a friend and it still came out great!
- Spiced Up: Adding a dash of cinnamon or smoked paprika can give it a warm or smoky twist that’s unexpected but delightful.
- More Fruit: Toss in some fresh or dried cranberries aside from the butter mix for bursts of tartness in every bite.
How to Make Brown Butter Cornbread with Cranberry Butter Recipe
Step 1: Brown the Butter Like a Pro
Start by melting the unsalted butter over medium heat in a skillet. You’ll want to whisk constantly as it foams and bubbles. Keep a close eye because as soon as you see those magical brown bits forming at the bottom and the smell turns warm and nutty, take it off the heat immediately. Brown butter can go from perfect to burnt in seconds, and burnt will ruin the cornbread flavor.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, finely ground cornmeal, baking powder, and kosher salt. This ensures your leavening is evenly distributed and your cornbread rises nice and even.
Step 3: Combine Brown Butter and Sugar
Take the slightly cooled brown butter and stir in the sugar with a wooden spoon. The texture should resemble sand – most of the sugar will absorb into the butter, which helps create that tender crumb without grittiness.
Step 4: Add the Wet Ingredients
Whisk the eggs, corn kernels, and Greek yogurt (or sour cream) into the butter-sugar mixture until combined. It won’t look totally smooth, and that’s perfectly fine – you want the corn to stay intact for texture.
Step 5: Combine All and Bake
Pour the wet ingredients into your bowl of dry ingredients and gently mix until just combined — don’t overmix or your cornbread might get tough. Transfer the batter into a sprayed 9×9 baking dish and bake at 400°F for 25 to 30 minutes, until golden on top and a toothpick inserted in the middle comes out clean. Give it a few minutes to cool before serving.
Step 6: Stir the Cranberry Butter
While the cornbread bakes, mix the softened butter with whole berry cranberry sauce and a pinch of kosher salt. You’ll get a luscious spread that’s fruity, buttery, and bursting with flavor — perfect for slathering generously on warm slices.
Pro Tips for Making Brown Butter Cornbread with Cranberry Butter Recipe
- Perfect Brown Butter Timing: Once your butter smells nutty and the milk solids turn golden brown, remove it from heat quickly to avoid bitterness.
- Don’t Overmix: I learned this the hard way — overmixing causes a dense cornbread, so mix just until ingredients come together.
- Use Fresh Corn When Possible: Fresh corn kernels add sweetness and pop; if frozen, thaw and drain well to avoid soggy batter.
- Serving Warm is Best: Let your cornbread cool just enough so the cranberry butter melts beautifully on top without sliding off.
How to Serve Brown Butter Cornbread with Cranberry Butter Recipe
Garnishes
I love sprinkling a few fresh thyme leaves or chopped chives on top of the cranberry butter because their fresh herbaceous notes cut through the richness beautifully. Occasionally, a light dusting of flaky sea salt on the butter just before serving amps up that flavor contrast.
Side Dishes
My family goes crazy for this cornbread alongside comforting chili or roasted autumn veggies. It’s equally fantastic with a slab of baked ham or as a side to a gentle curry. Basically, it pairs well with anything savory needing a touch of buttery sweetness.
Creative Ways to Present
For special occasions, I slice the cornbread into rounds and serve them topped with a dollop of cranberry butter and a sprig of rosemary, making each piece look like a little savory-sweet appetizer. It’s a crowd-pleaser and looks way fancier than it is!
Make Ahead and Storage
Storing Leftovers
Leftover cornbread lasts beautifully wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Beyond that, I pop it in the fridge to keep it fresh for up to a week — just bring it back to room temp before serving.
Freezing
I freeze slices wrapped individually in parchment paper and then sealed in a freezer bag. This way, I can pull out exactly how much I need without thawing the entire batch. When ready, thaw in the fridge overnight.
Reheating
To reheat, I warm slices gently in a 325°F oven for about 10 minutes wrapped in foil — it keeps it moist and revives that fresh-baked texture. Then I slather on more cranberry butter, and it feels just like new!
FAQs
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Can I use salted butter instead of unsalted in this Brown Butter Cornbread with Cranberry Butter Recipe?
You can use salted butter, but be mindful to reduce or omit the kosher salt in the recipe to avoid it becoming too salty. I prefer unsalted because it gives me full control over the saltiness.
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Is it okay to use frozen corn in this recipe?
Absolutely! Just make sure to thaw the corn completely and drain any excess moisture so the batter doesn’t turn watery. Frozen corn works well if fresh isn’t available.
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Can I make the cranberry butter ahead of time?
Yes, the cranberry butter actually tastes better if made a few hours ahead, allowing the flavors to meld. Keep it refrigerated and bring it back to room temperature before serving for easy spreading.
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What’s the best way to tell when the cornbread is done?
The safest bet is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cornbread is ready. The top should be golden brown and slightly crisp.
Final Thoughts
This Brown Butter Cornbread with Cranberry Butter Recipe holds a special spot in my heart because it blends comforting tradition with a fun seasonal twist. Every time I make it, I’m reminded how small upgrades—like browning butter and adding cranberry butter—turn an everyday classic into something extraordinary. I truly hope you try it soon and find it as irresistible as my family and I do. Trust me, once you taste that first slice with a generous smear of cranberry butter, you’ll want this recipe to be part of your go-to collection too!
Print
Brown Butter Cornbread with Cranberry Butter Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Brown Butter Cornbread with Cranberry Butter recipe offers a delicious twist on classic cornbread. Nutty browned butter infuses the moist cornbread made with cornmeal, flour, and sweet corn, while the tangy cranberry butter adds a festive, sweet-tart flavor perfect for holiday meals or cozy dinners.
Ingredients
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 and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray to prevent sticking.
- Brown the Butter: In a skillet over medium heat, melt the unsalted butter. Whisk and stir continuously as it begins to bubble. Watch carefully and keep whisking as brown bits start to form on the bottom of the pan. Once browned, remove from heat immediately to avoid burning.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, finely ground cornmeal, baking powder, and kosher salt until combined.
- Combine Butter and Sugar: In a separate small bowl, stir the browned butter and sugar with a wooden spoon until the mixture resembles coarse sand, indicating the sugar is mostly absorbed into the butter.
- Add Wet Ingredients: Add the lightly beaten eggs, sweet corn, and Greek yogurt (or sour cream) to the butter and sugar mixture. Whisk until combined, noting the batter will be somewhat textured, not smooth.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently mix just until incorporated; be careful not to overmix to maintain a tender crumb.
- Bake the Cornbread: Transfer the batter to the prepared baking dish. Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cornbread to cool slightly before serving.
- Prepare Cranberry Butter: While the cornbread cools, mix the softened butter with cranberry sauce and a pinch of kosher salt in a small bowl until smooth and well combined.
- Serve: Slice the cornbread and serve warm topped with a dollop of the cranberry butter for a sweet and tangy finish.
Notes
- Use fresh or frozen corn depending on availability; thaw frozen corn before adding.
- Be attentive when browning the butter to prevent it from burning; remove from heat as soon as it browns.
- Do not overmix the batter to keep the cornbread light and fluffy.
- The cranberry butter can be prepared in advance and refrigerated; bring to room temperature before serving.
- For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
