Rosemary Browned Butter Cornbread

Classic cornbread with a seasonal twist! You’ll love the warm, caramely flavor of the butter browned with fresh, herbaceous Rosemary and added to your cornbread batter. It’s savory, which makes it perfect for breakfast, lunch or a side at dinner. It could easily go on your Thanksgiving Dinner table! Serve it warm and enjoy this moist, soft, yummy fall treat spread with fresh salted butter. Enjoy!

Prep Time: 15 minutes

Cook Time: 20-22 minutes

Level: Medium

Ingredients - makes 12 peices

  • 1 cup of all purpose flour

  • 1 cup of fine cornmeal

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/3 cup brown sugar, packed

  • 1 tsp. salt

  • 1 cup of whole milk

  • 1 egg

  • 1 stick of butter (1/2 cup)

  • 2 tbsp. chopped fresh rosemary

 

  1. In a pot, melt the butter over medium low heat. Once it’s fully melted, add the rosemary and stir. Keep it over medium low heat and swirl it around until it gets nice and bubbly. Let it get bubbly and let it turn lightly brown. Little brown particles will form and it will start to smell nice and roasty and caramel like. Once it’s browned up, take it off the heat and let it cool for 5-10 minutes before adding it to the recipe.

  2. In a large mixing bowl, combine all day ingredients: the flour, the cornmeal, the baking powder, the baking soda, brown sugar packed, and the salt. Stir.

  3. Whisk an egg and add it to the bowl along with the whole milk. Pour in the butter and stir it all together to form a very wet dough/batter.

  4. Pre-heat the oven to 400, and grease a small baking dish, about 8x8” or 9x9” or even a pie dish. Add the batter to the dish and spread smooth on top.

  5. Bake in the oven for 20-22 minutes, or until the edges have turned lightly brown. Don’t over-bake or it will get too dry. It’s done when you can stick a knife in the center and pull it out totally clean.

  6. Serve with salted butter, nice and warm. When serving later, it’s always best to microwave for 10-15 seconds to re-warm.