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Brown Butter Corn Bread

Sweet moist cornbread with a nutty flavor.
Course Side Dish
Cuisine Southern
Keyword Corn Bread
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 people

Ingredients

  • 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

Instructions

  • 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) with parchment paper.
  • Pour cornbread mixture into the pan and bake for 25 minutes or until center comes out clean. Do not over bake.

Notes

Wet ingredients need to be at room temperature so that the butter doesn't harden when you combine. Leave milk, yogurt and eggs out 30 minutes in advance.