Milk Street's Brown Butter Corn Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

fresh corn kernels

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is nutritious and convenient, while canned corn is budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy, while processed cheese is often less expensive.

Melt 8 tablespoons of unsalted butter in a skillet over medium heat for about 4 minutes until it starts to brown.

Add 1/4 teaspoon of salt to the dry ingredients since unsalted butter is used.

In a bowl, combine 2 cups of cornmeal, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 0.75 teaspoons of salt, and 2 tablespoons of white sugar.

In another bowl, whisk together 2 cups of buttermilk and 2 large eggs.

Add 6 tablespoons of the browned butter to the buttermilk mixture and mix well.

Combine the wet and dry ingredients until just combined, noticing flecks of brown butter.

Pour the batter into the skillet and place it on the stove until the edges start bubbling, about 1 minute.

Transfer the skillet to the oven preheated to 450°F and bake for 15-20 minutes until golden brown.

Let cool for about 5 minutes before turning it out onto a wire rack.

Allow to cool for an additional 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens