Browned Butter Cornbread

I told ya'll browned butter stay winning over here! LOL

This is my most favorite cornbread recipe...now. I used to make it the way L Beezy does until I came across this one. While momma's is still the best...this is one I will pass down to my girls.

The batter will make a bit more than will fit in the pan so it is likely you will have some leftover. Also be careful not to over fill the skillet as the bread has a nice rise to it.

I won't even tell ya'll how B and I were eating this with agave nectar like it was dessert...I won't tell that. I also won't tell ya'll we had two hunks slices of it either! A piece.


Browned Butter Cornbread
Adapted from http://www.kneadysweetie.com/2011/10/browned-butter-and-sour-cream-cornbread.html?showComment=1327618366464#c8759078024875327168

What You Need:

• 4 tablespoons unsalted butter
• 2 teaspoons olive oil (or vegetable oil)
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1/2 cup buttermilk

What To Do:

• Preheat oven to 400 degrees
• Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4-5 minutes. Pour into a medium bowl, and set aside to cool.
• Place the olive oil in an 8-inch cast-iron skillet; place in oven to heat.
• In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda.
• Add eggs, sour cream and buttermilk to cooled butter, whisking well.
• Pour into dry ingredients, and stir just to combine.
• Pour batter into hot skillet. The batter should sizzle in the pan!
• Bake until golden and a toothpickinserted in the center comes out almost clean, about 25-30 minutes.