Southern cooking is at its best in this Brown Butter Cornbread cooked in a skillet using fresh corn and sour cream. Make it sweet with something unexpected. A guaranteed crowd pleaser and great for your summer cook outs or with soup or chili.
I experimented with this corn bread recipe at the beginning of the summer when I was having friends for dinner. I don’t normally experiment with company but this cookbook has been so reliable and it sounded like it would be great, so I gave it a try. It was fabulous. I can’t tell you how many times I’ve made Brown Butter Cornbread over the summer.
The combination of fresh corn and brown butter has made this my go-to recipe for almost any meal. It has just a tablespoon of maple syrup in it but somehow, combined with the fresh corn, it’s amazingly sweet, so much so that you don’t need honey. I hate to admit this but you really don’t even need to add extra butter it’s that good.
How to make cornbread in an ovenproof skillet
There are just a couple of steps when you are making cornbread in a skillet, but that doesn’t mean it’s difficult. If you have an iron skillet, use that, if not any oven proof skillet will work. First you are going to slightly cook the corn in some butter in a skillet. You will then remove the corn, and make sure you remove all of it because you are going to heat up the pan with some more butter and if you left any corn kernels in the pan, they will pop out of the pan and burn you. (yes I am speaking from experience here) Add the corn to your batter and then pour it back into the pan with the brown butter. Next it goes in the oven to bake.
It comes out super moist but slightly crunchy on the edges. Friends and family all have loved this version of cornbread and if you’re from the South you need a couple of versions. If you have any left over, it’s great the next day or it freezes well. I can’t wait to have it with chili when the weather cools down.
What to serve with Brown Butter Cornbread
This is the third recipe I’ve made from In the Kitchen with a Good Appetite by Melissa Clark that has been absolutely fabulous. If they all turn out as good as the three I’ve made so far, I may just cook my way through it. Even though the cookbook has no photos, it’s becoming my favorite.
If you make Brown Butter Cornbread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Brown Butter Cornbread with Fresh Corn
Southern cooking is at its best in this Brown Butter Cornbread cooked in a skillet using fresh corn and sour cream. Make it sweet with something unexpected. A guaranteed crowd pleaser and great for your summer cook outs or with soup or chili.Print Pin Rate
- 8 tablespoons butter
- 1 cup corn
- 1 tablespoon pure maple syrup
- 1 cup flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups sour cream 14 ounces
- 1 egg
- 2 tablespoons sugar
- ¼ teaspoon baking soda
- Preheat oven to 375º.
- Melt 4 tablespoons of butter over medium-high heat in an iron skillet. Add corn and maple syrup and saute, stirring until slightly tender, about 5 minutes.
- In a large bowl, whisk together flour, cornmeal, baking powder and salt.
- In a small bowl, whisk together sour cream, egg, sugar and baking soda. Gently fold the wet ingredients into the flour mixture until just combined. Fold in the corn mixture.
- In the same skillet, melt 4 tablespoons butter. (make sure all corn kernels have been removed). Cook the butter until it is golden brown. Remove from heat and add batter to the skillet, even out the surface with a spatula.
- Bake until the top is golden brown and a toothpick comes out clean, 10-15 minutes.
Calories: 279kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 313mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg