I’m pretty sure that my great-grandmother from Shelbyville, TN never made cornbread with browned butter, or, without bacon grease/fat for that matter. Well, I did adhere to one Southern tradition when I made my version of cornbread: no sugar. I’m not a fan of sweet cornbread, I it like more savory. But, if you like a slightly sweeter bread, by all means, add the tablespoon of sugar. Also, I think the browned butter adds a deeper, nuttier flavor to the cornbread. I think the next time I make this I’ll add some grilled corn off the cob. I only had some sad, old frozen corn, which, after heating up in the microwave tasted like, well, old corn (yuck). I suppose I should clean out my freezer….but, that’s for another day!
*Recipe slightly adapted from Paula Deen
- 6 TB unsalted butter, browned, plus butter for baking dish
- 1 C cornmeal
- 3/4 C AP flour
- 1 TB sugar (Optional)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 – 1/2 tsp salt
- 2 large eggs, lightly beaten
Preheat oven to 425 degrees
Brown your butter and set aside to cool.
That extra 2 TB of butter you have from the stick you cut earlier? Use that, or most of it to grease your 8×8 baking dish.
Mix all dry ingredients into a large bowl, set aside. Once the browned butter is cooled, add the slightly beaten eggs and buttermilk, stir. Then add wet ingredients to dry and mix well, making sure you get out all the dry parts (you don’t want any pockets of batter with dry bits because nothing is more gross than biting into a baked good and getting a bite with dried bits of flour.) The batter will be slightly lumpy and that’s okay. Bake until top is golden brown, about 20-25 minutes, depending on how hot your oven is. Mine took exactly 20 min. Let it cool and then eat. I’m going to have mine with a bowl of vegetarian chili for dinner.