Rich and Nutty Brown Butter Cornbread With Fresh Corn

There are certain aromas that instantly transport me back to my grandmother’s kitchen – the comforting scent of yeast, the sweet whisper of simmering fruit, and, perhaps most vividly, the rich, nutty perfume of browning butter. It’s a scent that signals something truly special is about to emerge from the oven, a culinary embrace that promises warmth and indulgence. This cornbread, with its deeply toasty browned butter and pockets of sweet, fresh corn, is a perfect embodiment of those cherished memories, elevated by the simple yet profound transformation of butter. It’s a testament to how a few thoughtful steps can elevate an everyday staple into something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful symphony of humble ingredients, each playing a crucial role in achieving that perfect texture and flavor.

• 8 tablespoons unsalted butter
• 1 ear of corn, kernels removed (about 1 cup)
• 1 tablespoon pure maple syrup
• 1 cup all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 3⁄4 teaspoon kosher salt
• 1 1⁄4 cups whole milk yogurt or 1 1⁄4 cups sour cream
• 1 large egg
• 2 tablespoons sugar
• 1⁄4 teaspoon baking soda

Equipment Needed

• 9-inch oven-safe skillet (cast iron is ideal)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Toothpick or cake tester
• Cutting board
• Sharp knife

Instructions

The beauty of this cornbread lies not only in its ingredients but also in the elegant simplicity of its preparation. Follow these steps closely, and you’ll be rewarded with a magnificent loaf.

1. Preheat and Prep: Begin by preheating your oven to 375°F (190°C). This ensures that your cornbread bakes evenly and develops that coveted golden crust.
2. Sauté the Corn: In a 9-inch oven-safe skillet, melt 4 tablespoons of the unsalted butter over medium-high heat. Once melted and shimmering, add the fresh corn kernels and pure maple syrup. Sauté, stirring occasionally, until the corn is tender and slightly softened, which should take approximately 10 to 12 minutes. This step infuses the corn with a subtle sweetness and helps it integrate beautifully into the cornbread batter. Remove the corn from the skillet and set aside.
3. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, stone-ground yellow cornmeal, baking powder, and kosher salt. Sifting ensures that there are no lumps and that the leavening agents are evenly distributed, contributing to a lighter texture.
4. Whisk Wet Ingredients: In a separate, medium mixing bowl, whisk together the whole milk yogurt (or sour cream), the large egg, the sugar, and the baking soda until thoroughly combined and smooth.
5. Marry the Mixtures: Gently fold the wet ingredients into the dry ingredients in the large bowl. Continue to fold just until the ingredients are barely combined. It’s important not to overmix the batter; a few streaks of flour are perfectly acceptable. Overmixing can develop the gluten too much, leading to a tougher cornbread.
6. Incorporate the Corn: Now, carefully fold in the reserved corn-butter mixture. Ensure the corn and buttery maple syrup are distributed throughout the batter.
7. Brown the Remaining Butter: Return the oven-safe skillet to the heat. Add the remaining 4 tablespoons of unsalted butter. Allow the butter to melt and begin to bubble. Tilt the pan to ensure the sides are completely coated with the melting butter.
8. Develop Nutty Aroma: Continue to cook the butter over the heat for 2 to 3 minutes, watching it closely. You’re looking for it to turn a pale gold color with a distinct, nutty fragrance. Be vigilant; brown butter can go from perfect to burnt in a matter of seconds. The nutty aroma is the key indicator of its readiness.
9. Pour and Smooth: Once the butter is beautifully browned, take the skillet off the heat. Immediately scrape the cornbread batter into the warm, buttered skillet. Use a rubber spatula to smooth the surface of the batter evenly.
10. Bake to Golden Perfection: Place the skillet in the preheated oven. Bake for 25 to 30 minutes, or until the top of the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11. Serve Warm: Once baked, carefully remove the skillet from the oven. Let the cornbread cool slightly in the skillet for a few minutes before cutting into wedges and serving.

Expert Tips & Tricks

To elevate your cornbread experience, consider these chef-inspired tips:

• The Magic of Brown Butter: Don’t rush the browning of the butter. This is where so much of the depth of flavor comes from. Listen for the crackling to subside, and watch for the color change. A slightly darker brown butter will yield a more intense nutty flavor, but always err on the side of caution to avoid bitterness.
• Stone-Ground Matters: Using stone-ground cornmeal contributes a more rustic texture and authentic corn flavor compared to finely milled cornmeal. If you can’t find stone-ground, a medium grind will still yield excellent results.
• The Yogurt/Sour Cream Balance: The yogurt or sour cream provides moisture and a subtle tang that balances the richness of the butter and the sweetness of the corn. If you prefer a slightly less tangy cornbread, you can use all whole milk and a touch less sugar, but the tang is a welcome counterpoint.
• Don’t Overmix: I cannot stress this enough. A tender cornbread is one that has been mixed minimally. Think of it like making biscuits – gentle handling is key.
• Skillet Searing: Baking in a preheated, buttered skillet helps create a beautiful, crisp crust on the bottom and sides of the cornbread, adding another layer of texture. Ensure your skillet is truly oven-safe.

Serving & Storage Suggestions

This cornbread is best served warm, straight from the oven, allowing its fragrant aroma to tantalize your senses. It’s wonderful on its own, perhaps with a generous dollop of butter melting into its golden surface. It also makes a fantastic accompaniment to chili, stews, barbecued meats, or a simple green salad.

Leftovers can be stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 2 days. For longer storage, refrigerate the cornbread for up to 4 days. To reheat, wrap individual slices in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also gently reheat slices in a skillet over low heat.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	369 kcal
Calories from Fat	170 kcal
Total Fat	19 g	29 %
Saturated Fat	11.2 g	56 %
Cholesterol	78.3 mg	26 %
Sodium	499.9 mg	20 %
Total Carbohydrate	44.1 g	14 %
Dietary Fiber	2.4 g	9 %
Sugars	9.9 g	39 %
Protein	7.3 g	14 %

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is exceptional as is, feel free to explore these variations:

• Spicy Kick: Add a finely diced jalapeño pepper (seeds removed for less heat) to the corn mixture when sautéing for a touch of heat.
• Herbaceous Notes: Fold in a tablespoon or two of fresh chopped chives or parsley into the batter for an added layer of fresh flavor.
• Cheesy Delight: Stir in about 1/2 cup of grated sharp cheddar cheese into the batter for a savory cornbread.
• Gluten-Free Option: For a gluten-free version, you can experiment with a gluten-free all-purpose flour blend, though the texture might vary slightly. Ensure your cornmeal is certified gluten-free.

FAQs

Q: Can I use frozen or canned corn instead of fresh corn?
A: Yes, you can use frozen or canned corn. If using frozen, thaw and drain it well. If using canned corn, drain it thoroughly and consider reducing the maple syrup slightly as canned corn can sometimes be sweeter.

Q: What is the best type of skillet to use for this cornbread?
A: A 9-inch oven-safe cast iron skillet is ideal. It distributes heat evenly and helps create a wonderfully crisp crust.

Q: My cornbread looks a little dense. What could I have done wrong?
A: The most common reason for dense cornbread is overmixing the batter. Be sure to mix the wet and dry ingredients until just combined, and avoid overworking the dough.

Q: How can I tell if the cornbread is fully baked?
A: A toothpick inserted into the center of the cornbread should come out clean with no wet batter attached. The top should also be golden brown and spring back slightly when gently touched.

Q: Can I make this cornbread ahead of time?
A: While best served fresh, you can bake the cornbread and store it at room temperature for up to two days. Reheat gently as described in the storage suggestions to revive its texture and warmth.

Final Thoughts

This Rich and Nutty Brown Butter Cornbread with Fresh Corn is more than just a recipe; it’s an experience. It’s a reminder that the simplest ingredients, treated with care and a touch of culinary artistry, can yield something truly magnificent. The process of browning butter, in particular, is a magical transformation that imparts an unparalleled depth of flavor. I encourage you to gather your ingredients, embrace the aroma of nutty browned butter filling your kitchen, and share this delightful creation with those you love. It’s the perfect companion to a hearty meal or a simple pleasure enjoyed with a cup of coffee or tea. I’d love to hear how it turns out for you!