Brown Butter Buttermilk Cornbread

I told ya’ll. I was definitely coming through one time for the one time! This makes my 3rd recipe of the week. Well, for this one, I wanted to get it to ya’ll for two reasons! 1: This cornbread is a new, updated version of my cornbread used in my cornbread stuffing! 2: For the gluten free eater, this recipe is fluffier and more flavorful than my previous versions. I know that many people enjoy cornbread through the colder months, especially the holidays, and I just want to please the people!

For me, cornbread is a must with chili and for thanksgiving. Some people prefer the muffins, but I like cornbread baked in a hot cast iron skillet that gives you crispy edges and a soft center. I also love that this version innately gives you browned butter deliciousness on the edges, so that’s the first flavor to hit your tongue. What I also love is that I put the browned butter flavor on the inside too! It’s so much deliciousness going on here, I literally am obsessed. Even my toughest critic (my mother) went out of her way to let me know that she liked the cornbread and thought it was, and I quote, “really good!” I almost passed out. After 10 years of solidly cooking as a passion, my mother is finally giving me street cred!

One of the special things about this cornbread is that it uses masa, or corn flour, rather than cornmeal. This gives it an all around fluffier texture and a more “corny” flavor, if that makes sense. It’s got a flavor profile that you just don’t get with a cornmeal based cornbread and I like that. This entire recipe came about because I made chili one day and realized I didn’t have cornbread. I went to make it the way I usually do, but I had no cornmeal, but I did have masa from making the chili. I decided to use it here instead and I am SO happy I did! Not only will this ensure I DEFINITELY use that entire bag of masa I bought for a recipe of chili, lol. It also gave me that light and fluffy texture you get from something like a cake, which I find enjoyable when slathered with butter and dipped into super tasty chili! I’m drooling just thinking about it!

As a bonus, I’ve included 3 recipe variations to please your cornbread fantasy however you see fit. My favorite is the gruyere and chives because I’m a classy B like that. Or maybe its the cheddar and jalapeño because I do like it hot and spicy as well…idk, but whatever you choose, you will not be disappointed! Don’t believe me? Well, get to baking!

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Yield: 1 cornbread, 8 slicesAuthor: Monique ManningPrint Recipe

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Browned Butter Buttermilk Cornbread

An easy cornbread recipe that can be made gluten free with one simple switch. Full of flavor and very easily customizable, this will quickly become your go to recipe for meals to come!!

prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

2 oz salted butter, browned

2 oz salted butter (not a repeat!)

2 eggs

1 cup masa, spoon and leveled to measure

1 cup low protein AP flour, like WhiteLily (gluten free 1:1 blend, ok!), spoon and leveled to measure

1/2 tsp kosher salt

3 tbsp sugar

1 tbsp baking powder

1 1/4 cup buttermilk

instructions

1. Preheat oven to 400 degrees and place rack in center of the oven. When oven is ready, place a 10″ cast iron skillet and 2 oz of the butter in the pan.

2. In a bowl, combine the butter, eggs and sugar. Whisk to thoroughly combine.

3. Add remaining ingredients and whisk to remove lumps and get a smooth mixture. Use a silicon spatula or a large spoon to stir, scraping the sides to ensure you have everything incorporated. If you are customizing, it is at this step that you can add additional ingredients. Stir again to distribute evenly.

4. Using a thick pot holder, remove hot skillet from oven and place on heat safe surface. CAREFULLY pour batter into pan. It should sizzle as it’s poured. This will create a crust on the edges while keeping the inside soft.

5. Bake for 20 minutes, or until the edges bake away from edge of pan and a toothpick comes out clean when inserted into the center. For more accuracy, bake until internal temp reaches 200 degrees.

6. Top with butter and allow to cool for 10 mins in pan before cutting. Enjoy!

NOTES:

Alternate Recipes:


Cheddar Jalapeño - Add in up to 6 oz sharp cheddar cheese and 1 jalapeno, seeded and diced. Serve with honey butter!

Maple (bacon) - Reduce milk by 1/4 cup and replace with maple syrup. Go big with up to 1 cup of chopped bacon! Serve with spicy cinnamon butter.

Chive and Gruyere - Add in up to 6 oz gruyere cheese and up to 6 tablespoons of chopped chives. Yum!

calories

260

fat (grams)

13.6

net carbs

28.2

protein (grams)

5.7

©2018 Monique Manning

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