browned butter cornbread

browned butter cornbread - gluten-free

Cornbread… how deliciously southern.

The very idea of cornbread always makes me think of eating hushpuppies & fried catfish with my dad.

My daddy was one of those extra special people who could put a smile on anyone’s face. The man had a sense of humor that knew no bounds… and for the little time I had with him, he was my super hero.

The point I’m getting at here is that I saw a picture of cornbread pop up on one of my feeds the other day, & immediately I was transported back to a time where every second I spent with my dad was bliss.

I don’t need much more convincing than that. If the idea of food gives me a happy memory, I’m going to make that dish.

I’m not a complicated person, I’m just absolutely, irrefutably ruled by my emotions.

Ingredients: (makes 12)
-125g unsalted butter
– 2 large eggs, room temp
– 250ml buttermilk
– 125ml cooking cream 20% fat
– 170g finely ground corn meal
– 40g coarse ground corn meal
– 170g all purpose gluten free white flour
– 1 tsp xanthan gum
– 1 tsp salt
– 2 tbs sugar
– 0.5 tsp bicarbonate of soda
– 50g fresh corn, chopped into small pieces

Directions:
1. grease a 20cm x 30cm baking dish & line it with parchment
2. to brown the butter, place it in a pot on the stove over low heat. Cook the butter gently until brown bits start to form in the butter, making sure to stir continuously. When the brown bits turn a nice chestnut colour, remove from the pot from the heat & transfer the butter to a heat proof bowl to cool.
3. preheat the oven to 176C
4. once cooled, add the buttermilk & cream to the browned butter & beat with a fork to combine.
5. in a separate bowl, combine the two corn meals, white flour, xanthan gum, salt, sugar, bicarbonate of soda & chopped corn. Stir the mix with a spatula to combine. Add the wet mix to the dry mix & continue to stir with the spatula until everything has been incorporated. The mixture will be thick so don’t worry.
6. transfer the mix to your baking dish & spread it in an even layer using the spatula. Bake for 30 to 35 minutes until the top & edges start to turn a nice golden colour. Remove from the oven once done & allow to cool for 20 minutes before cutting. (It’s idea to let it cool completely, but everyone knows that hot bread from the oven can’t be beat)

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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  1. Pingback: browned butter cornbread | MBSIB: The Man With ...

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