BROWN BUTTER CORNBREAD

Category

Sweet, Texture

Form

Moist, Tender

Function

Base, Accompaniment, Structure

BROWN BUTTER CORNBREAD

BROWN BUTTER CORNBREAD

Difficulty: Easy
Yield

12

servs
Prep

15

mins
Bake

25

mins

Soft, lightly sweetened coconut adds texture and balance to sweet treats. It brings contrast without overpowering other flavors. Once dried, it becomes a versatile component that adds a gentle chew to dishes.

Ingredients

  • 170 g unsalted butter

  • 120 ml maple syrup

  • 530 ml buttermilk

  • 2 large eggs

  • 180 g polenta

  • 65 g whole wheat flour

  • 60 g all-purpose flour

  • 18 g baking powder

  • 9 g kosher salt

  • 5 g baking soda

  • 2 tbsp butter

Method

  • Heat oven to 375F (190C). In an 8 inch cast iron skillet, melt butter over medium heat. Swirl until foam subsides and the butter turns deep nut brown. Immediately pour into large bowl to avoid burning.
  • Whisk in maple syrup and buttermilk. Let cool before adding eggs. Whisk in polenta, both flours, baking powder, salt and baking soda.
  • Pan should still be warm, add 2 tbsp butter to pan to coat. Pour batter into skillet and bake 20-25 mins until golden brown and center temp measures 202F (95C). Cool 10 minutes before cutting.

Notes