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
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 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
