How much do I love cornbread? 100%! It’s one of my favorite winter side dishes! Since I make it so much, I often play around with my recipe. When I have time–which isn’t often, usually I make cornbread as a last-minute side dish–I like to add brown butter to the recipe. Oh, yes.
Brown butter’s nutty-caramel flavor calls for just a touch of sweetness, so I like to a little maple syrup to this recipe. I know, I know, a cornbread recipe including sweetener sounds heretical to some. The maple syrup adds a slight whisper of sweetness, not the kind of overt sweetness you find in a corn muffin, I promise! However, if you hate sweetness in your cornbread, skip it! The recipe works fine with maple syrup or without.
Brown Butter Cornbread
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 -inch cornbread
Ingredients
- 1/2 stick unsalted butter (4 tablespoons; 2 ounces; 56 grams)
- 1 1/4 cups gluten-free cornmeal (6 1/4 ounces; 177 grams)
- 1 1/4 cups brown rice flour (6 1/4 ounces; 177 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (16 ounces; 453 grams)
- 2 large eggs (about 3 1/2 ounces; 100 grams)
- 2 tablespoons maple syrup (2 1/2 ounces; 70 grams)
- Non-stick cooking spray or vegetable oil for the pan
Instructions
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Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
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In small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
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In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
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Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
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Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
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Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.
Amy says
Hi, Elizabeth! I love your recipes and have been searching for years for a go-to GF cornbread recipe. I’m wondering about the measurement for baking soda in this recipe. 1/2 what? teaspoon? Thanks!
Elizabeth says
Yes! Teaspoon. Sorry about that!
Audrey says
Could I substitute white rice flour for the brown rice flour, and if so should the amount be changed?
Elizabeth says
Yes. And the amount would be the same. It’s a 1:1 swap in this recipe.
Kelsey says
Can I cook it in a different pan ?
Elizabeth says
Yes! You can use a 9×13-inch pan.