Brown Butter and Sour Cream Cornbread

Teresa Blackburn
  • Yield: 8 servings


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


  1. 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.
  2. Preheat oven to 400F. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.
  3. 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