Chef Kevin’s Brown Butter Cornbread is a great addition to any meal, especially summertime BBQs, and is a big hit in our kitchen. If you are planning to grill or cook for any Father’s Day celebrations this week, we think this would be an excellent (and relatively simple) addition to show your appreciation. This cornbread recipe is naturally gluten-free, and the brown butter in this adds a deeper flavor, making it a sure crowd pleaser.
Ingredients
1 1/2cupCoarse Yellow Cornmealstone ground
1/2cupCorn flourfind ground cornmeal
6TbspWater
2TbspBaking Powder
2TbspSugar
1tspSalt
2Eggs
1 1/2cupButtermilk
1/2cupButter
2TbspOlive Oil
Get Recipe Ingredients
Equipment
10-inch skillet
Mixing bowls (3)
Saucepan
Whisk
Wooden spoon
Spatula
Method
Heat oven to 400 degree F along with a 10-inch skillet in the oven to pre-heat
Combine the water and coarse corn meal in a bowl and set aside 15 minutes to hydrate
Melt butter in a pan over medium heat and continue to cook until bubbling stops and milk solids turn to brown (not black). Let cool before using.
Combine corn flour, baking powder, salt and sugar in a large bowl.
In a second bowl, beat the eggs until frothy and combine with melted butter, cornmeal and buttermilk.
Add all the wet ingredients into the dry, mixing briefly.
Remove the skillet from the oven and fill with batter.
Bake for 25-30 minutes until fully cooked and brown around the edges.
Remove from oven, cover skillet with wire rack and flip to remove cornbread and cool for ten minutes before flipping back right ways up.
