Best 4 Brown Butter And Honey Cornbread Recipes

BROWN BUTTER AND HONEY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
• Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
• Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
• When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
• Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
• Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.

BROWN BUTTER HONEY CORNBREAD

Steps:

• 1.Preheat Oven to 400 degrees.
• 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
• 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
• 4.Slowly add wet mixture to dry mixture and mix together until well combined.
• 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
• 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.

HONEY BUTTER CORNBREAD

Steps:

• Preheat oven to 375 degrees F. Grease 9 by 13 pan.
• To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
• Once the milk starts to curdle, add the baking soda.
• In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
• Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
• For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.

BROWNED BUTTER & HONEY CORNBREAD

Steps:

• 1. Using a medium bowl, prepare corn bread mix according to directions on package. Set aside. In a small saute pan over low-medium heat, melt your butter and brown it. How do you brown butter? Once you melt the butter continue cooking it for about 1 minute. You will see first see the bubbles increasing, stir a couple of time, the bubbles should decrease, and you will begin to smell a hint of nuttiness. Pull it off the heat "immediately" and transfer into a small bowl. Butter browns easily but can burn even faster. Let it cool for a half a minute. Using same skillet, pour the butter back in but reserve 2 tbsp for later basting.
• 2. Add in the corn, cook for about 1 minute till starting to soften, then pour in your honey.
• 3. Add corn honey mixture to you prepared cornbread batter and incorporate thoroughly.
• 4. Preheat oven according to package directions. Grease a 9 x 9 pan and pour cornbread mixture in.
• 5. Bake according to instructions on package and add 1-2 minutes. There are ingredients in the mix so it will take just a bit longer to become nice and golden crisp ontop. Check for doneness. When you pull out of oven, immediately baste with reserved butter.
• 6. The hard part, waiting a couple of minutes before cutting into it. Make sure you have a billy stick with you to fight off the throng of would be corn bread snatchers prior to cooling!! :-) Cut into, and take your first bite... you will be smiling from ear to ear. Sweet, nutty heaven!!