What could be better than corn kernels caramelized in butter? That’s what gives this corn bread its great texture. You could dress this up with shredded or crumbled cheese, or chopped herbs, but I like it plain like this, served warm out of the oven.
This recipe is from the cookbook, In the Kitchen with a Good Appetite, shown below.
Brown Butter Corn Bread Recipe
8 Tablespoons unsalted butter (1 stick)
1 ear fresh corn, kernels cut off cob (about 1 cup)
1 Tablespoon real maple syrup
1 cup flour (I used Red Fife flour but all purpose is fine too)
1 cup stone ground yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon sea salt
1 1/4 cup whole milk yogurt or sour cream
1 large egg
1 Tablespoons sugar
1/4 teaspoon baking soda
Preheat oven to 375ºF.
In a 9 inch oven safe skillet, melt 4 Tablespoons of butter over medium high heat. Add the corn and maple syrup and saute, stirring, until the corn is tender, 10-12 minutes.
In a large bowl, combine together the flour, the cornmeal, baking powder, and salt.
In a separate bowl, whisk together the yougurt, egg, sugar, and baking soda.
Gently fold the wet ingredients into the dry ones until just combined, and then fold in the butter/corn mixture.
Return the skillet to the heat and melt the remaining four Tablespoons of butter, tilting the pan to coat the sides completely. Cook the butter 2-3 minutes until pale gold, beling careful not to let it get too brown. Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula.
Bake until the top is golden and a toothpick comes out clean, 25 – 30 minutes.
Cut into wedges and serve warm.