Imagine a cornbread so rich, so aromatic, and so incredibly delicious that it transforms an ordinary meal into an extraordinary culinary experience. Our Brown Butter Thyme Cornbread isn't just another side dish - it's a flavor revolution that will make your taste buds dance with joy! By combining the nutty depth of brown butter with the earthy, fragrant notes of fresh thyme, this recipe elevates the humble cornbread into a gourmet masterpiece that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter
- 2 tablespoons fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet with butter or non-stick spray, ensuring it's well-coated to prevent sticking.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and brown sugar. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In another bowl, whisk together the milk and eggs until fully combined. Then, slowly add the browned butter to the milk and egg mixture, stirring continuously to incorporate it well.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Finally, fold in the chopped fresh thyme, ensuring it's evenly distributed throughout the batter.
- Pour the cornbread batter into the prepared baking pan or skillet, spreading it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve warm or at room temperature. This brown butter thyme cornbread pairs beautifully with soups, stews, or can be enjoyed on its own with a pat of butter.
Tips
- Brown butter is the key to flavor - watch it carefully and remove from heat the moment it turns golden to avoid burning.
- Use fresh thyme for the most vibrant herb flavor; dried thyme can work but won't be as aromatic.
- Don't overmix the batter - this can lead to tough, dense cornbread. Mix just until ingredients are combined.
- A cast-iron skillet will give you the crispiest edges and most even baking.
- Let the cornbread rest for 10 minutes after baking to help it set and make cutting easier.
- Serve warm with a pat of butter for the ultimate comfort food experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 7g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
