Recipe courtesy of Dan Langan

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)



  1. Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
  2. 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.
  3. Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
  4. When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
  5. 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.
  6. Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.