Brown Butter Cornbread

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Ingredients

  • ¾ cup butter
  • 2 ½ cups buttermilk or kefir
  • ½ cup maple syrup
  • 3 large eggs
  • 1 ½ cups fine or medium corn meal
  • 1 cup all-purpose flour
  • 1 ½ tbsp. baking powder
  • 1 ½ tsp. Kosher salt
  • ½ tsp. baking soda
  • Kernels from 2 cobs fresh sweet corn
  • 1 finely diced jalapeño pepper
  • ¼ red pepper, finely diced
  • 1 ½ cup sharp cheese

Directions

  1. In a 9” cast iron skillet, over medium-high heat, melt butter and heat until it begins to turn brown and smells ‘nutty’.
  2. Immediately pour butter into a bowl and remove the pan from the heat. (You can keep the pan warm in a 375 degree oven)
  3. In a separate bowl, combine the flour, corn meal, baking powder, salt and soda.
  4. Pour the maple syrup into the brown butter, then the buttermilk.
  5. Test the temperature of the mixture and if it is just lukewarm, add the beaten eggs.
  6. Make a well in the center of the dry ingredients and pour in the liquids.
  7. Mix just to combine and add the corn, peppers and cheese.
  8. Pour mixture into warm pan and bake at 375 degrees for 30 to 40 minutes.
  9. Allow to sit for 10-15 minutes before serving.