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.
Prep Time: 15minutes
Cook Time: 15minutes
1tablespoonpure maple syrup
1 ¼cupssour cream(14 ounces)
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.
Barbara's Notes + Tips
You can substitute frozen corn for fresh.
Make sure to remove all of the corn from the skillet before adding more butter.
Make sure you are using cornmeal and not cornmeal mix.
For light and fluffy cornbread, make sure you don't over mix the batter.