Brown Butter Cornbread

Brown Butter Cornbread with Garlic Butter, Crispy Rosemary, and Honey

Ingredients:

For the Brown Butter Cornbread:

4 oz unsalted butter

1 cup all-purpose flour

1 cup yellow cornmeal

¼ cup brown sugar

¼ cup granulated sugar

¼ teaspoon baking soda

2 teaspoons baking powder

¾ cup buttermilk

3 tablespoons heavy cream

2 eggs

1 teaspoon salt

For the Garlic Butter:

2 oz. unsalted butter

1 tablespoon chives, chopped

1 head of garlic (roasted)

Kosher salt, to taste

For Serving:

¼ cup rosemary, fried and chopped

Flaky salt

Instructions:

 1.⁠ ⁠Preheat the oven to 400°F.

 2.⁠ ⁠Cut the top off the head of garlic and place it in an oven-safe dish. Drizzle with olive oil, cover and roast in the oven for about 45 minutes.

 3.⁠ ⁠To make the brown butter, place a saucepan over medium heat and stir the butter continuously until it begins to brown, forming light brown specks at the bottom of the pan and releasing a nutty aroma. Remove from heat and let cool.

 4.⁠ ⁠In a large bowl, mix all the dry ingredients for the cornbread. Then, add the browned butter (reserving about 4 tablespoons for later), buttermilk, and eggs. Mix until well combined.

 5.⁠ ⁠Brush the bottom of your baking pan with some of the reserved brown butter, then pour the batter into the pan.

 6.⁠ ⁠Bake for 18-20 minutes, or until golden brown.

 7.⁠ ⁠For the garlic butter, combine the butter, a pinch of kosher salt, chives, and roasted garlic (squeezed from its skin) in a food processor. Process until smooth, then refrigerate until the cornbread is ready.

 8.⁠ ⁠Fry the rosemary in a small amount of oil until crispy. Drain on paper towels, then chop finely.

 9.⁠ ⁠Once the cornbread is done, invert it onto a wooden board or large plate by placing the board over the baking pan and then flipping it over so the bottom of the cornbread is now on top.

10.⁠ ⁠Brush the top with the remaining brown butter and cut into squares.

11.⁠ ⁠Serve warm with a scoop of garlic butter, a drizzle of honey, a sprinkle of flaky salt, and the crispy rosemary on top.

Note: If you can’t find buttermilk, you can make it at home by adding 2 teaspoons of lemon juice to 1 cup of whole milk. Let it sit for 10-12 minutes before using.