Brown Butter and Sour Cream Cornbread
- Yield: 8 servings
Ingredients
- 4tablespoons unsalted butter
- 1teaspoon vegetable oil
- 1 1/2cups stone-ground cornmeal
- 1/2cup all-purpose flour
- 1/4cup sugar
- 2teaspoons baking powder
- 1teaspoon salt
- 1/4teaspoon baking soda
- 2large eggs, lightly beaten
- 1cup sour cream
Instructions
- Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.
- Preheat oven to 400F. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix. Pour batter into skillet. Bake until golden and a toothpick inserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.
—Recipe by Laraine Perri for Relish, Oct. 2011.
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Nutritional Info *per serving
- Calories 256
- Fat 13g
- Cholesterol 81mg
- Sodium 436mg
- Carbohydrate 31g
- Fiber 2g
- Sugars 7g
- Protein 5g