Brown Butter Cornbread

Found this vegetarian recipe for cornbread on after I realized that the one I intended to make for Thanksgiving requires bacon drippings.  So I’m going to try this one instead …


  • 1/2 cup unsalted butter (1 stick)
  • 1 tablespoon non-fat milk powder (optional)
  • 2 eggs
  • 1 cup buttermilk or 3/4 cup milk and 1 T. white vinegar (skim milk works ok; you might need a little more milk, but a full cup of milk is too liquid compared to buttermilk)
  • 1 cup coarse, stoneground cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 375 degrees and butter an 8×8″ pan.
  2. Melt the butter in a small saucepan over medium heat. If using, add the non-fat milk powder and whisk in. Continue cooking about 5-10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
  3. Whisk together the eggs and buttermilk. Push the butter through a sieve (to break up any clumps of browned bits) into the buttermilk and stir.
  4. Whisk together the dry ingredients in a separate bowl.
  5. Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
  6. Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry. (Muffins will take about 18 minutes.)
  7. Serve forth while still hot, with lots of good sweet butter.

I am contemplating whether to add some corn kernels between steps 5 and 6.



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