Browned Butter and Sour Cream Cornbread

So excited was I when I saw this recipe in the latest round of recipes sent to me by my Grandma. First of all, I love browned butter anything. Second of all, I was in desperate need for a great Cornbread recipe. This recipe was exactly what I needed.

If you don’t have a cast-iron skillet, use an 8×8-inch cake pan, which will work just fine. Last minute I decided to add corn kernels to the batter. Not having corn in cornbread just seems wrong for some reason. Probably because Garrett described the best cornbread he’s ever had (which included corn kernels!).

The original recipe recommended cooking the bread for 20 minutes or until golden brown. The only place my cornbread browned was on the bottom. I took it out after 20 minutes, cut into it and realized it was not cooked thoroughly (even though I’d successfully completed the toothpick test!). I’d had to tack on a few extra minutes in the oven.


  • 4 T. butter
  • 1 tsp. vegetable oil
  • 1 ½ c. stone-ground cornmeal
  • ½ c. flour
  • ¼ c. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 2 eggs, lightly beaten
  • 1 c. sour cream
  • ½ c. milk
  • 1 c. frozen yellow corn kernels, thawed


  1. Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about four minutes. Pour into a medium bowl and set aside to cool.
  2. Preheat oven to 400 degrees. Rub a 10-inch cast-iron skillet with the oil; place in oven to heat.
  3. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs, milk and sour cream to cooled butter, whisking well. Stir in corn.
  4. Pour into dry ingredients stirring until just combined. Pour batter into skillet. Bake until golden and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack and slice into wedges. Serves 8.

Recipe rating: 

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