Name: Brown Butter Cornbread
Prep time: 1 h 50 min
Ingredients: 1/3 cup unsalted butter; 1 cup all-purpose flour; 1 cup cornmeal; 1/2 cup granulated sugar; 2 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 eggs, at room temperature; 1 cup buttermilk, at room temperature

Brown Butter Cornbread

By: Fissler

Cornbread is a staple at any holiday table. But this Brown Butter Cornbread recipe is so delicious you’ll want to enjoy it year-round! This easy cornbread recipe is made using a multi-pot, which means it’s quick, efficient, and effortless to make. Once you’ve combined all of your ingredients in your multi-pot, you’ll be free to let your cornbread bake while you focus on preparing the other dishes for your meal. This sweet cornbread recipe is the perfect complementary side dish for any family gathering. Don’t be surprised if your family starts requesting this dish for all of their favorite holidays!

Be sure to enter to win a Fissler Souspreme to make this recipe!

Preparation Time1 hr 50 min

Ingredients

1/3 cup unsalted butter
1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, at room temperature
1 cup buttermilk, at room temperature

Instructions

Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease time to 5 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
Add butter. Heat butter, stirring, until butter stops frothing and turns light brown color. Transfer to bowl; let cool completely and set aside.
Line bottom and halfway up side of inner pot with single piece of parchment paper; set aside.
In large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda until well combined. In separate bowl, whisk together eggs, buttermilk and brown butter until blended; stir into flour mixture just until moistened. Scrape into prepared inner pot; smooth top. Place inner pot in the multi pot.
Close the lid, then secure it by turning it counter-clockwise to lock it in place. Turn the vent knob to SEAL.
Press the COOKING MODE button until the BAKING indicator light is illuminated. P30 (30 minutes) will show on the LED display. Press the PRESET button and increase time to 1 hour, 30 minutes. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, the multi pot will beep.
To test cornbread for doneness, bake until golden brown and top springs back when lightly touched. Remove inner pot from multi pot. Transfer to rack; let cool completely or serve warm.

Tips

For savory cornbread, fold in 1/4 cup diced bacon or 2 tbsp pickled jalapeño peppers.
Alternatively, heat butter in a small skillet set over medium-high heat, swirling pan until butter stops frothing and turns a light brown color, about 1 to 2 minutes.