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Browned Butter and Sour Cream Cornbread Recipe

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This recipe for Browned Butter and Sour Cream Cornbread is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. unsalted butter
1 tsp. vegetable oil
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 eggs, lightly beaten
1 cup sour cream
Directions:
Directions:
Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool. Preheat oven to 400º . Rub an 8 inch cast iron skillet with oil; place in oven to heat. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, stirring just until combined. Pour batter into skillet. Bake until golden and toothpick inserted into center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack and slice into wedges.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes or so
Personal Notes:
Personal Notes:
Great with any meal!

 

 

 

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