Rich And Nutty Brown Butter Corn Bread With Fresh C

Name: Rich And Nutty Brown Butter Corn Bread With Fresh Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 1 ear of corn, kernels removed (about 1 cup); 1 tablespoon pure maple syrup; 1 cup all-purpose flour; 1 cup stone-ground yellow cornmeal; 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 1 1/4 cups whole milk yogurt or 1 1/4 cups sour cream; 1 large egg; 2 tablespoons sugar; 1/4 teaspoon baking soda

Servings: persons

8 tablespoons unsalted butter
1 ear of corn, kernels removed (about 1 cup)
1 tablespoon pure maple syrup
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/4 cups whole milk yogurt or 1 1/4 cups sour cream
1 large egg
2 tablespoons sugar
1/4 teaspoon baking soda

1
Preheat the oven to 375u00b0.
2
In a 9-inch oven safe skillet, melt 4 tablespoons of the butter over med-high heat.
3
Add the corn and maple syrup and saute, stirring , until the corn is tender, 10-12 minutes.
4
In a large bowl, sift together the flour, cornmeal, baking powder, and salt.
5
In another bowl, whisk together the yogurt, egg, sugar, and baking soda.
6
Gently fold the wet ingredients into the dry ones until just combined.
7
Fold in the corn-butter mixture.
8
Return the skillet to the heat and melt the remaining 4 tablespoons butter, tilting the pan to coat the sides completely.
9
Cook the butter 2-3 minutes until pale gold with a nutty fragrance, being careful not to let get too brown.
10
Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula.
11
Bake until the top is golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
12
Cut into wedges and serve.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 1 ear of corn, kernels removed (about 1 cup), 1 tablespoon pure maple syrup, 1 cup all-purpose flour, and more.

Yes, Rich And Nutty Brown Butter Corn Bread With Fresh Corn falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rich And Nutty Brown Butter Corn Bread With Fresh Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions