You are here: Home » Recipes » Brown Butter and Sour Cream Cornbread Brown Butter and Sour Cream Cornbread Kitchen Tested Yield 8 servings Brown butter and sour cream add richness and flavor to this simple cornbread. Teresa Blackburn PrintEmail Ingredients 4 tablespoons unsalted butter1 teaspoon vegetable oil1 1/2 cups stone-ground cornmeal1/2 cup all-purpose flour1/4 cup sugar2 teaspoons baking powder1 teaspoon salt1/4 teaspoon baking soda2 large eggs, lightly beaten1 cup 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. For a complete menu featuring Brown Butter and Sour Cream Cornbread, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.