Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Brown Butter and Honey Cornbread
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: one 8-square cornbread (about 12 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 59 mg
- Sodium
- 177 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: one 8-square cornbread (about 12 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 59 mg
- Sodium
- 177 mg
Ingredients
Directions
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20m
Easy
CLASS
- 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.
