Brown Butter Cornbread with Whipped Maple Brown Butter
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 1 cup + 2 tablespoons unsalted butter, divided
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt + more for the spread
  • ½ cup brown sugar
  • 1 large egg, room temperature
  • 1 cup buttermilk, room temperature
  • 6 tablespoons pure maple syrup
Instructions
  1. In a medium saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring frequently, until butter begins to brown on the bottom and becomes a golden brown color and smells nutty. This will take about 5 minutes or so. Remove from heat and let cool.
  2. Preheat oven to 400 degrees F. Spray a 8 or 9 inch square baking pan with non-stick cooking spray and set aside.
  3. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar. In a medium bowl, whisk together the egg, buttermilk, and ½ cup of cooled brown butter (should still be liquidy but no longer hot). Add to the dry ingredient mixture, and stir together until just combined. **Put the remaining ½ cup of browned butter in the fridge at this point so it can solidify. You will use the rest for the whipped maple brown butter.
  4. Pour into prepared baking pan. Bake for about 16-18 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
  5. Meanwhile, make the whipped maple brown butter spread. Once remaining brown butter is cooled completely (you want it solidified but not too hard), add to a medium bowl along with 2 tablespoons of butter and maple syrup. Using a hand mixer, beat until well combined and light and airy, about 2-3 minutes. Season with a pinch of kosher salt, to taste. Serve with cornbread.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/brown-butter-cornbread-with-whipped-maple-brown-butter/