Get ready to elevate your cornbread game with a delightful twist that will have your taste buds dancing! Our Browned Butter Thyme Cornbread is not just any side dish; it’s a warm, golden treasure infused with the nutty richness of browned butter and the aromatic charm of fresh thyme. Perfectly crispy on the outside and tender on the inside, this cornbread is destined to steal the show at your next gathering. Whether you’re serving it alongside a hearty chili or enjoying it on its own with a pat of butter, this recipe is sure to become a staple in your kitchen. Ready to impress your friends and family? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup browned butter
- 1 cup milk
- 2 large eggs
- 2 tablespoons fresh thyme, chopped
Instructions
- Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 9-inch square baking pan in the oven to heat while preparing the batter.
- To brown the butter, melt butter in a light-colored saucepan over medium heat. Continuously swirl the pan as the butter begins to foam. Watch carefully as the milk solids turn golden brown and develop a nutty aroma, about 5-7 minutes. Remove from heat immediately to prevent burning.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the browned butter, milk, eggs, and chopped fresh thyme until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. Some small lumps are acceptable.
- Carefully remove the hot skillet or pan from the oven and lightly grease with additional browned butter or cooking spray.
- Pour the cornbread batter into the hot skillet, spreading it evenly to the edges.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes before slicing and serving.
- Garnish with additional fresh thyme leaves if desired, and serve warm with extra browned butter on the side.
Tips
- Perfectly Browned Butter: Keep a close eye on your butter as it melts. Swirling the pan helps to evenly brown the milk solids, creating that irresistible nutty flavor. Remove it from the heat as soon as it turns golden to avoid burning.
- Preheat Your Skillet: Heating your cast-iron skillet or baking pan in the oven not only gives your cornbread a beautiful crust but also helps it cook evenly. Just be careful when removing it!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine! Overmixing can lead to a dense cornbread.
- Fresh Thyme: For the best flavor, use fresh thyme instead of dried. Its bright, herbal notes will enhance the cornbread beautifully.
- Serve Warm: Cornbread is best enjoyed warm. Consider serving it with additional browned butter or honey for a touch of sweetness that complements the savory thyme.
- Storage: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to two days. Reheat in the oven for a few minutes to bring back that fresh-baked goodness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
