Cornbread

Bystilettocontessa
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Cornbread

Recipe by stilettocontessa

Inspired by: https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread and https://www.seriouseats.com/moist-and-tender-brown-butter-cornbread-recipe

Ingredients

  • 1/3 cup (80g) greek yogurt

  • 1/4 cup (61g) whole milk

  • 1/2 teaspoon apple cider vinegar

  • 4 tbsp (56 grams) butter

  • 1/4 cup frozen corn

  • 2.5 tbsp (40 ml) maple syrup

  • 1 egg, room temperature

  • 1/2 cup (60 grams) cornmeal

  • 1/4 cup (33 grams) wheat flour

  • 1/4 cup (30 grams) AP flour

  • 1/2 tbsp (6 grams) baking powder

  • 1/2 tsp (3 grams) salt

  • 1/8 tsp (2 grams) baking soda

Directions

  • Preheat oven to 200 C. Whisk together greek yogurt, milk, and vinegar – set aside.
  • Brown the frozen corn in small cast iron skillet with 1 tbsp butter over medium heat, then remove all corn, setting aside. Add the remaining butter and brown, swirling gently and watching carefully to ensure it doesn’t burn.
  • Pour the butter into a glass bowl, then add the maple syrup, then the yogurt mixture. Wait until the mixture is fully cool before whisking in the egg.
  • Mix together all dry ingredients: cornmeal, flours, baking powder, salt, baking soda. Then add to wet mixture with browned corn, stirring until no dry spots remain.
  • Pour batter into cast iron pan, smoothing out if necessary, then bake for 20-25 minutes until golden brown, and a toothpick comes out clean.
  • Cool in the pan for at least 10 minutes before slicing and serving.

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