This brown butter cornbread is tender and fluffy with a savory, caramel-like depth. Serve it with salted cranberry butter for a delicious contrast.
Every holiday table benefits from both rolls and cornbread, and this brown butter cornbread is an easy, crowd-pleasing option. It has a soft, tender crumb and light, fluffy texture that pairs beautifully with a smear of softened butter — especially the salted cranberry butter suggested below.
This recipe is adapted from a skillet cornbread version but baked in a 9×9-inch dish for convenience. The result is easier to handle when the kitchen is busy and still offers the same golden crust and tender interior. I often make it the day before a gathering: cool it completely, cover, and keep it in the pan until serving. It stays wonderfully fresh this way.
A few highlights that make this cornbread special:
- Brown butter adds a rich, nutty, savory caramel note that elevates the whole loaf.
- Corn — fresh, frozen, or canned — adds pleasant chew and bursts of sweetness that create great texture.
- Greek yogurt (or sour cream) keeps the crumb moist and tender while lending a subtle tang.
To complement the cornbread, make a simple cranberry butter. If you already have cranberry sauce made a day or two ahead, fold a couple of tablespoons of whole-berry sauce into softened butter with a pinch of kosher salt. The result is a pretty, bright, and slightly salty-sweet compound butter that melts into the warm cornbread, creating tiny pockets of tartness and color.
I love reheating the cornbread, slathering on the cranberry butter, and watching the berries burst into the crevices — it feels both comforting and festive. This cornbread works well as a side for Thanksgiving or as a cozy accompaniment to weeknight dinners.
Brown Butter Cornbread with Cranberry Butter
Brown Butter Cornbread with Cranberry Butter
8
people
30 mins
30 mins
1 hr
Ingredients
- ¾ cup unsalted butter
- 1 ¼ cups all-purpose flour
- 1 ½ cups finely ground cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup sugar
- 4 large eggs, lightly beaten
- 1 cup sweet corn (fresh or frozen)
- ⅓ cup plain Greek yogurt or sour cream
Cranberry Butter
- ½ cup unsalted butter, softened
- 2 to 3 tablespoons whole-berry cranberry sauce
- Pinch of kosher salt
Instructions
- Preheat the oven to 400°F. Spray a 9×9-inch baking dish with nonstick spray.
- Brown the butter: melt the butter in a skillet over medium heat. Whisk and stir as it bubbles; when brown bits form and a nutty aroma develops, remove from heat to avoid burning.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In a smaller bowl, stir the warm brown butter and sugar together with a wooden spoon until the mixture takes on a coarse, sand-like texture (the sugar will partially absorb into the butter).
- Add the eggs, corn, and yogurt to the butter mixture and whisk until combined (it won’t be completely smooth).
- Fold the wet ingredients into the dry ingredients until just combined—don’t overmix. Pour the batter into the prepared 9×9 baking dish.
- Bake for about 25 to 30 minutes, until the top is golden and a tester inserted in the center comes out clean. Allow to cool slightly before slicing and serving with the cranberry butter.
Cranberry Butter
- Stir together the softened butter and cranberry sauce until combined. Add a pinch of kosher salt, taste, and adjust as needed. Serve at room temperature so it spreads easily.
This cornbread has a cake-like tenderness and a comforting richness from the brown butter. Reheat slices briefly, spread with cranberry butter, and enjoy the sweet-tart bursts from the berries as they melt into the warm crumb.
Whether for a holiday feast or a cozy dinner, this brown butter cornbread and cranberry butter make a memorable, delicious pairing.
Definitely cake.