If you follow me on instagram its no secret that I am not a baker. If the final product looks good, it doesn’t taste good. Most of the time however it’s the opposite, we have the taste down, but it looks like a child baked it. So you can imagine I was pretty proud when I took my tried and true corn bread recipe, broke it down ingredient by ingredient and put it it back together, but better to make this brown butter corn bread.
Why you ask? Why didn’t I just USE the tried and true recipe if it was so good to start out with? 2 words, brown butter. There is something magical that happens when you brown butter. When butter browns not only does it smell intoxicating, but it develops a bold nutty taste that does wonders for baked goods.
So why did I have to break the recipe apart? Why not just replace butter for brown butter? I tried, and I am not sure why this isn’t spoken about on other food blogs. It’s not a 1 for 1. When you brown the butter you loose moisture that you would have added in. First attempt on this corn bread replacing the same amount of butter for brown butter… it was dry… like dry AF. My husband said it was fine….fine….not good, just fine. Those words haunted me, so the next morning I made it again.
Of course as the baker that I am (insert laugh) I didn’t check to make sure I had all my ingredients before I started and of course I was out of milk. Yes I could have gone to the store down the street and pick up more. Thats what a baker would have done, but I am not a baker. So a little substituting milk for Greek yogurt and this happy accident made such a “moist” and delicious corn bread. This corn bread is definitely on the sweeter side, but not corn muffin sweet. Enjoy this brown butter corn bread with a slab of butter and honey.
Brown Butter Corn Bread
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 2/3 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 4 tbsp Butter unsalted
- 1/2 cup Milk room temperature
- 1 cup Greek Yogurt plain, whole milk. room temperature
- 2 Eggs room temperature
- Preheat your oven to 350°.
- In a large bowl mix dry ingredients (flour, cornmeal, sugar, baking powder, and salt).
- Brown the butter; cut the butter into cubes and place in a small saucepan over low-medium heat. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present. Remove off the stove and let it come to room temp before adding to the wet ingredients.
- While you are waiting for the brown butter to cool combine milk and yogurt.
- In another bowl whisk together eggs and brown butter, adding the mixture to the milk and yogurt mixture.
- Add wet ingredients to dry and mix until just combined.
- Grease and line a 9 inch pan (either circle or square) wth parchment paper.
- Pour cornbread mixture into the pan and bake for 25 minutes or until center comes out clean. Do not over bake.