Rosemary Orange Cornbread with Brown Butter Recipe
Deliciously sweet and great spin on the classic!
Servings: 18
| Tags: |
Ingredients
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter
- 2 large eggs
- 1 cup buttermilk (tip: If you don't have buttermilk, use 1 cup regular milk and a tablespoon of lemon juice)
- 2 tablespoons fresh orange juice
- 1 cup all-purpose flour
- 1 cup coarse ground cornmeal
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 tablespoon grated orange zest
- 2 tablespoons chopped fresh rosemary
Directions
- Preheat oven to 350. Grease or line 18 muffin or cupcake tins.
- In a small saucepan, melt the butter over medium-low heat.
- Heat the butter slowly until it begins to turn brown and smell slightly nutty. Once it starts to turn brown really keep an eye on it or it will burn.
- Remove the butter to a small bowl to keep it from burning.
- In a bowl, whisk together eggs, buttermilk, orange juice, and browned butter.
- In a larger bowl mix the sugar, orange zest, and rosemary.
- Rub the zest and rosemary really well into the sugar, either with your hands or a spoon
- Add flour, cornmeal, salt, and baking soda to the sugar and stir.
- Add the wet ingredients all at once to the dry ingredients.
- Stir to combine. It's fine if the batter is a little lumpy.
- Spoon the batter into the prepared tins and bake for about 15-18 minutes until the center springs back at your touch and a toothpick comes out clean.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 18 servings | |
| Calories 88 | |
| Calories from Fat 8 | 9% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 205mg | 9% |
| Potassium 56mg | 2% |
| Total Carbs 17.16g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.72g | 3% |
| Protein 2.53g | 4% |
