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Appetizer Savory Side Dish Sweet  •  March 28, 2022

Brown Butter Cornbread with Scallion Jalapeño Butter

Brown Butter Cornbread with Scallion Jalapeño Butter
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Brown Butter Cornbread with Scallion Jalapeño Butter

Makes 1 10 inch cornbread
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Servings 1 10 inch cornbread

Equipment

  • 10“ cast iron skillet
  • Small Pan
  • Large Bowl
  • Whisk
  • Medium bowl

Ingredients
  

  • 5 Tbsp unsalted butter
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs
  • ¾ cup sour cream or creme fraiche
  • ½ cup buttermilk
  • ¼ cup honey
  • ¼ cup brown sugar
  • 3 Tbsp unsalted butter
  • Butter
  • 1 stick 4 oz unsalted butter very soft
  • 2 scallions thinly sliced
  • 2 Tbsp finely chopped pickled jalapeños
  • 1 Tbsp honey
  • Kosher salt and pepper to taste

Instructions
 

  • Preheat oven to 425ºF. Place a 10 inch cast iron skillet in the oven as it preheats.
  • Meanwhile, brown the 5 Tbsp butter in a small pan over medium heat. You want a nice toasty smelling dark brown butter. Set aside as you prepare the rest of the batter.
  • In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk eggs, sour cream, buttermilk, honey, and brown sugar.
  • Mix wet into dry until just combined. Careful not to over mix!
  • Stir in reserved brown butter.
  • Remove cast iron from the oven and add in the 3 Tbsp of butter. Once butter is melted, add in batter and spread out evenly.
  • Place in oven and bake 15-20 minutes until a toothpick inserted into the center of the cornbread comes out clean.
  • While the cornbread bakes, prepare the butter.
  • Mix the softened butter, scallions, jalapeños, honey, salt and pepper until fully combined. Set aside to eat with the bread.
  • Remove cornbread from oven and let cool 5 minutes. Serve warm with scallion jalapeño butter.
Keyword Breads
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Tags

  • Bread

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