Brown Butter Cornbread with Honey Butter

Brown Butter Cornbread with Honey Butter is a delightful twist on a classic favorite. This recipe brings together the rich, nutty flavors of brown butter, the sweet and savory taste of cornbread, and the lusciousness of honey butter. Perfect for any meal, whether it’s accompanying a hearty stew or enjoyed as a sweet snack, this dish is sure to impress your family and friends. Let’s dive into the perfect recipe for this delectable treat!

Ingredients

• 80 g unsalted butter (for browning) / 2.8 oz unsalted butter (for browning)
• 335 g coarse cornmeal / 11.8 oz coarse cornmeal
• 280 g all-purpose flour / 9.9 oz all-purpose flour
• 125 g granulated sugar / 4.4 oz granulated sugar
• Nutmeg to taste
• 30 g baking powder / 1 oz baking powder
• 8 g salt / 0.3 oz salt
• 375 g creamed corn / 13.2 oz creamed corn
• 550 ml whole milk / 18.6 fl oz whole milk
• 2 large eggs
• 125 ml vegetable oil / 4.2 fl oz vegetable oil
• 5 ml vanilla extract / 1 tsp vanilla extract
• 30 g unsalted butter (for the pan) / 1 oz unsalted butter (for the pan)
• 115 g salted butter (for honey butter) / 4 oz salted butter (for honey butter)
• 130 g honey / 4.6 oz honey

Directions

1. Preheat your oven to 190°C (375°F) with the baking pan inside. Brown the 80 g (2.8 oz) of unsalted butter until it’s just perfect; you’re looking for a rich, golden-brown color and nutty aroma.

2. In a large mixing bowl, combine your dry ingredients: 335 g (11.8 oz) coarse cornmeal, 280 g (9.9 oz) all-purpose flour, 125 g (4.4 oz) granulated sugar, a dash of nutmeg to taste, 30 g (1 oz) baking powder, and 8 g (0.3 oz) salt. In another bowl, whisk together the wet ingredients: 375 g (13.2 oz) creamed corn, 550 ml (18.6 fl oz) whole milk, 2 large eggs, 125 ml (4.2 fl oz) vegetable oil, and 5 ml (1 tsp) vanilla extract.

3. Create a well in the middle of the dry mix and slowly stir in the brown butter along with the wet mixture. Be careful not to overmix; just 2 minutes will do to create a smooth batter.

4. Carefully remove the hot baking pan from the oven and butter it with 30 g (1 oz) of unsalted butter. Pour in the cornbread batter, spreading it evenly. Bake for 30 minutes.

5. While the cornbread is baking, prepare the honey butter. In a small saucepan over medium heat, melt 115 g (4 oz) of salted butter together with 130 g (4.6 oz) of honey. Whisk until the mixture is fully combined, making sure it doesn’t boil.

6. After 30 minutes, remove the cornbread from the oven, brush it generously with honey butter, and return it to the oven for another 5-10 minutes until it’s golden brown and a toothpick inserted in the center comes out clean.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8-10
Nutrition Info (per serving): Approx. 250 calories, 10g fat, 35g carbs, 4g protein.

How to serve

Serve your warm Brown Butter Cornbread with Honey Butter straight from the oven for the best experience. Cut it into squares and drizzle some extra honey butter on top for a deliciously sweet finish. This cornbread pairs wonderfully with chili, soup, or even as a stand-alone snack. For an extra touch, serve it alongside a dollop of whipped cream for dessert.

FAQs

Q1: Can I use gluten-free flour instead of all-purpose flour?
A1: Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, be mindful that texture may vary.

Q2: How do I store leftover cornbread?
A2: Allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to a week or freeze for longer shelf life.

Q3: What can I use if I don’t have creamed corn?
A3: You can blend regular corn kernels with a small amount of milk until smooth as a substitute for creamed corn.

Brown Butter Cornbread with Honey Butter

A delightful twist on a classic, featuring rich brown butter and a luscious honey butter topping, perfect for any meal or as a sweet snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cornbread

• 80 g unsalted butter (for browning)
• 335 g coarse cornmeal
• 280 g all-purpose flour
• 125 g granulated sugar
• to taste Nutmeg
• 30 g baking powder
• 8 g salt
• 375 g creamed corn
• 550 ml whole milk
• 2 large eggs
• 125 ml vegetable oil
• 5 ml vanilla extract
• 30 g unsalted butter (for the pan)

For the honey butter

• 115 g salted butter (for honey butter)
• 130 g honey

Method

 

Preparation

1. Preheat your oven to 190°C (375°F) with the baking pan inside.
2. Brown the 80 g of unsalted butter until it’s rich, golden-brown in color and has a nutty aroma.
3. In a large mixing bowl, combine the dry ingredients: 335 g coarse cornmeal, 280 g all-purpose flour, 125 g granulated sugar, nutmeg to taste, 30 g baking powder, and 8 g salt.
4. In another bowl, whisk together the wet ingredients: 375 g creamed corn, 550 ml whole milk, 2 large eggs, 125 ml vegetable oil, and 5 ml vanilla extract.
5. Create a well in the middle of the dry mix and slowly stir in the brown butter along with the wet mixture, mixing just until smooth.

Baking

1. Carefully remove the hot baking pan from the oven and butter it with 30 g of unsalted butter.
2. Pour in the cornbread batter, spreading it evenly.
3. Bake for 30 minutes.

Honey Butter Preparation

1. While the cornbread is baking, melt 115 g of salted butter and 130 g of honey in a small saucepan over medium heat.
2. Whisk until fully combined, ensuring it doesn’t boil.

Finishing

1. After 30 minutes, remove the cornbread from the oven and brush it generously with honey butter.
2. Return to the oven for another 5-10 minutes until golden brown and a toothpick inserted in the center comes out clean.

Notes

Serve warm for the best experience. Cut into squares and drizzle with extra honey butter. Pairs well with chili or soup. Can be served with whipped cream for dessert.