BROWN BUTTER AND HONEY CORNBREAD
Provided by Dan Langan
Categories side-dish
Time 45m
Yield one 8-square cornbread (about 12 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
- Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
- Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
- When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
- Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
- Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
HONEY BUTTER CORNBREAD
My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.
Provided by pykur
Categories Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease 9 by 13 pan.
- To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
- Once the milk starts to curdle, add the baking soda.
- In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
- Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
- For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.
Nutrition Facts : Calories 339.5, Fat 17.9, SaturatedFat 10.7, Cholesterol 90.4, Sodium 339.7, Carbohydrate 41, Fiber 1.4, Sugar 20.3, Protein 5
BROWN BUTTER HONEY CORNBREAD
This Honey Child Brown Butter Cornbread recipe will be some of the best cornbread to grace your supper table. Filled with the flavors of brown butter and honey, its sure to be a family favorite. For something different, I chose to pre-grill hotdogs, then layer them in cornbread, then baking as directed. When done, sliced and topped with chili- almost like a Chili Corn Dog, was kid approved
Provided by Bonnie G 2
Categories Quick Breads
Time 45m
Yield 1 skillet, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1.Preheat Oven to 400 degrees.
- 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
- 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
- 4.Slowly add wet mixture to dry mixture and mix together until well combined.
- 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
- 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.
Nutrition Facts : Calories 459, Fat 19.6, SaturatedFat 6.4, Cholesterol 84, Sodium 324.4, Carbohydrate 65.9, Fiber 2.1, Sugar 33.8, Protein 7.4
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