Brown Butter Cornbread

A golden crust that cracks under the bite, revealing an intense yellow crumb, dense yet melting. The smell of warm corn mingles with the hazelnut butter aroma filling the room.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 465
• Protein: 10 g
• Carbs: 68 g
• Fat: 18 g

Ingredients

• 166.7 g Corn flour ( sifted )
• 100 g Wheat flour ( sifted )
• 266.7 ml Fermented milk ( at room temperature )
• 66.7 g Minimum butter sweet ( browned )
• 1.3 pc Egg ( beaten )
• 33.3 g Brown sugar
• 1.3 tsp Baking powder
• 0.7 pinch Gray sea salt

Instructions

1. Brown butter and pan heating

   Preheat oven to 200°C. Place butter in a cast-iron skillet or baking dish. Bake for a few minutes until the butter foams, sings, and turns amber with a nutty aroma.

2. Mixing dry ingredients

   In a mixing bowl, combine corn flour, wheat flour, brown sugar, baking powder, and salt. Sift if necessary to avoid clumps.

3. Liquid mixture

   Whisk eggs with fermented milk in a separate container. The mixture should be smooth and fluid.

4. Combining

   Pour liquids over the dry ingredients. Add half of the melted brown butter from the pan. Mix quickly with a spatula: if a few lumps remain, it's perfect, do not overwork the batter.

5. Baking

   Pour the batter into the hot pan (the edges should sear immediately). Bake for 20 to 25 minutes. A knife tip should come out dry and the surface should be golden brown.

Chef's tips

• Do not overmix the batter; lumps ensure a light crumb.
• Using a preheated cast-iron skillet is key to getting that inimitable caramelized crust.

Storage

Keep for 2 days wrapped in a dry cloth. Toast slices with butter to revive them.