“Brown butter” makes a recipe sound more fiddly than it actually is. In reality, it gives a nutty flavor and all you have to do is forget about your melting butter for a few minutes longer than usual. Cornbread is a dinnertime wonder. It takes less than 5 minutes to whip up and 30 minutes to bake which is a miracle for a family favorite side dish. We eat soup about 3 times a week during the fall and winter so this cornbread makes a regular appearance on the dinner table much to the delight of my children!
Ingredients:
1/2 cup (1 stick) butter
1 cup frozen sweet corn
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup maple syrup
1 egg
1/2 cup yogurt
Directions:
Butter an 8x8 pan and preheat your over to 400 degrees F. In a saucepan, melt your butter over low heat. The key is to let the butter cook a bit longer until it gets golden brown (not burnt!). While this is happening, whisk the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl whisk the egg, maple syrup, and yogurt together. When the butter is done, whisk that with the wet ingredients. Add the dry mixture and whisk again. Add the frozen corn if using, it’s totally optional!) and fold together. Pour the batter into the pan and bake for about 30 minutes. Voila, fancy cornbread for dinner!
