Best 5 Brown Butter Sour Cream Cornbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the Southern charm of Brown Butter Sour Cream Cornbread, a delightful treat that combines the richness of browned butter and the tanginess of sour cream. This classic cornbread recipe is elevated with simple yet flavorful ingredients, resulting in a moist, tender crumb and a slightly crispy exterior. Each bite offers a symphony of sweet corn, savory butter, and a hint of tangy sour cream, making it the perfect accompaniment to your favorite comfort food dishes.

Discover variations of this beloved recipe, including a gluten-free version that caters to those with dietary sensitivities. For a sweeter twist, try the Brown Butter Sour Cream Cornbread with Honey Butter, where the sweetness of honey butter complements the cornbread's savory notes. If you prefer a more decadent experience, the Brown Butter Sour Cream Cornbread with Cheese and Bacon adds a cheesy and smoky dimension that is sure to satisfy your cravings.

These recipes are easy to follow and can be tailored to your preferences. Whether you're looking for a traditional cornbread to accompany your barbecue feast or a unique twist on a classic, these Brown Butter Sour Cream Cornbread variations offer something for every taste. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these delectable cornbread masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN BUTTER & SOUR CREAM CORNBREAD RECIPE - (4.5/5)



Brown Butter & Sour Cream Cornbread Recipe - (4.5/5) image

Provided by Tom421

Number Of Ingredients 11

4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup sour cream

Steps:

  • 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 400°F. 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, honey, and sour cream, to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to over-mix. 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. -

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

BUTTERMILK AND SOUR CREAM CORN BREAD



Buttermilk and Sour Cream Corn Bread image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
2 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1/3 cup sour cream
2 large eggs

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
  • Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
  • Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

Steps:

  • In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

Tips:

  • Use fresh corn kernels. Fresh corn kernels have a sweeter and more flavorful taste than frozen or canned corn.
  • Brown the butter. Browning the butter adds a nutty and caramelized flavor to the cornbread. Be sure to watch the butter closely so that it does not burn.
  • Use buttermilk or sour cream. Buttermilk or sour cream adds a tangy flavor and helps to make the cornbread moist and tender.
  • Do not overmix the batter. Overmixing the batter can result in a tough and dense cornbread. Mix the batter just until the ingredients are combined.
  • Bake the cornbread in a hot oven. A hot oven helps to create a crispy crust and a tender interior.

Conclusion:

Brown butter sour cream cornbread is a delicious and versatile bread that can be served with a variety of meals. It is perfect for breakfast, lunch, or dinner. The bread is also easy to make and can be prepared in under an hour. So next time you are looking for a delicious and easy-to-make cornbread recipe, be sure to try this one!

Related Topics