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Brian Sunter

Ultimate Brown-Butter Cheddar Cornbread

Rich, moist, buttery cornbread with crispy golden edges, sharp cheddar, and a subtle sweetness. Perfect alongside chili or BBQ.

8 servings
side baking cornbread cheddar brown-butter
Scale
Units

Ingredients

  • 1 tbsp neutral oil
  • 1 cup yellow cornmeal
  • 1 cup buttermilk
  • 6 tbsp unsalted butter
  • 0.75 cup all-purpose flour
  • 5 tsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.33 tsp fine salt
  • 0.25 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 eggs
  • 0.33 cup sour cream
  • 1 cup shredded sharp cheddar
  • 0.25 cup scallions
  • 2 tsp melted butter

Equipment

  • oven
  • glass pie dish
  • bowl

Instructions

1

Preheat oven to 400°F. Grease a room-temperature 9-inch glass pie dish with 1 tbsp neutral oil . Do not preheat the empty glass dish.

2

Soak the cornmeal: mix 1 cup yellow cornmeal with 1 cup buttermilk and rest for 10-15 minutes to soften the cornmeal.

3

Brown the butter: melt 6 tbsp unsalted butter over medium heat, stirring until golden-brown flecks develop and it smells nutty, about 5-7 minutes . Transfer to a bowl and cool slightly.

4

Mix the dry ingredients: whisk 0.75 cup all-purpose flour , 5 tsp granulated sugar (1 tbsp + 2 tsp), 2 tsp baking powder , 0.5 tsp baking soda , 0.33 tsp fine salt , and 0.25 tsp garlic powder and 0.25 tsp black pepper , if using, in a separate bowl.

5

Combine the wet ingredients: whisk 2 eggs and 0.33 cup sour cream into the soaked cornmeal mixture. Slowly whisk in the browned butter, including the toasted brown bits.

6

Make the batter: gently fold the dry ingredients into the wet mixture. Add 0.75 cup shredded sharp cheddar and 0.25 cup scallions , finely sliced, if using. Mix just until incorporated.

7

Fill the pie dish: pour the batter into the greased dish, filling no more than about two-thirds full. Sprinkle 0.25 cup shredded sharp cheddar evenly on top, 1 generous cup (4 1/4 oz) total, divided. If your dish is shallow, bake any extra batter separately.

8

Bake for 25-32 minutes , starting to check at 22 minutes. The top should be golden and the center set, and a toothpick should come out without wet batter.

9

Rest and finish: let cool for 10 minutes on a dry, heat-resistant trivet. Brush with 2 tsp melted butter , if using, before serving.

Related recipes

View Cooklang Source
recipe.cook 
---
title: Ultimate Brown-Butter Cheddar Cornbread
description: "Rich, moist, buttery cornbread with crispy golden edges, sharp cheddar, and a subtle sweetness. Perfect alongside chili or BBQ."
servings: 8
tags: [side, baking, cornbread, cheddar, brown-butter]
cuisine: American
difficulty: medium
---

Preheat #oven{} to 400°F. Grease a room-temperature 9-inch #glass pie dish{} with @neutral oil{1%tbsp}. Do not preheat the empty glass dish.

Soak the cornmeal: mix @yellow cornmeal{1%cup} with @buttermilk{1%cup} and rest for ~{10-15%minutes} to soften the cornmeal.

Brown the butter: melt @unsalted butter{6%tbsp} over medium heat, stirring until golden-brown flecks develop and it smells nutty, about ~{5-7%minutes}. Transfer to a #bowl{} and cool slightly.

Mix the dry ingredients: whisk @all-purpose flour{3/4%cup}, @granulated sugar{5%tsp} (1 tbsp + 2 tsp), @baking powder{2%tsp}, @baking soda{1/2%tsp}, @fine salt{1/3%tsp}, and @garlic powder{1/4%tsp} and @black pepper{1/4%tsp}, if using, in a separate bowl.

Combine the wet ingredients: whisk @eggs{2} and @sour cream{1/3%cup} into the soaked cornmeal mixture. Slowly whisk in the browned butter, including the toasted brown bits.

Make the batter: gently fold the dry ingredients into the wet mixture. Add @shredded sharp cheddar{3/4%cup} and @scallions{1/4%cup}, finely sliced, if using. Mix just until incorporated.

Fill the pie dish: pour the batter into the greased dish, filling no more than about two-thirds full. Sprinkle @shredded sharp cheddar{1/4%cup} evenly on top, 1 generous cup (4 1/4 oz) total, divided. If your dish is shallow, bake any extra batter separately.

Bake for ~{25-32%minutes}, starting to check at 22 minutes. The top should be golden and the center set, and a toothpick should come out without wet batter.

Rest and finish: let cool for ~{10%minutes} on a dry, heat-resistant trivet. Brush with @melted butter{2%tsp}, if using, before serving.

> Use freshly grated extra-sharp cheddar: it melts nicely and delivers a stronger cheese flavor. Don't overmix; this is the biggest secret to fluffy, tender cornbread. Keep the sugar modest; the small amount balances the savory cheese without turning it into cake. For extra richness, add a tablespoon of honey to the batter if you prefer sweet-and-savory cornbread.

> Favorite finishing touch: serve warm with salted butter and a little honey on the side. The contrast between the sharp cheddar, browned butter, and sweetness is excellent.