Legit every meal of my life right now involves black bean soup, chili, refried black beans, eggs, pizza and pasta. Every single one and I’m really loving it.
Mark commented the other night about how basically all of my meals are carbs and cheese… and a lot of them. I said ‘YEP’ quite cheerfully. I didn’t point out that I’ve been feeding him the same things and he eats almost double my portion sizes usually, but hey.
I didn’t really know at the time if he was saying to be a little judgy since my typical diet has always involved a lot of fruit and veggies and lately just doesn’t, but I also didn’t really care. I’m good at listening to my body most of the time, and those things are the only things that feel good in my body right now and it’s working just swimmingly. My blood sugar is totally balanced 100% of the time, I don’t tend to need to snack between meals unless it’s something like chocolate or an apple and my energy has been great. Also, carbs aren’t bad. They’re wonderful and healthy.
So I’m going with it. I even had chili for breakfast the other morning covered in cheese…. and this brown butter cornbread. It was great and I didn’t need lunch until nearly 1:30…. which consisted of another bowl of chili and bread and then lasagna for dinner.
What can I say, I thrive on carbs and cheese.
With all the beans I’ve been eating, I knew I needed to make some cornbread asap to go with it. Cornbread covered in butter is just the ultimate in comfort food. Brown butter cornbread is just ridiculous. Ridiculously good.
NOW this cornbread isn’t very sweet. It’s slightly sweet… but more savory from the salted brown butter plus extra salt. There’s some brown sugar and coconut sugar in there, too, but not a lot. Probably half of what’s normally in sweet cornbread.
I have no problem with the sweet variety and I always really enjoy it when we go to our favorite bbq place, The Lancaster Smokehouse, because literally their cornbread tastes like cake. I can only eat a tiny little piece and I eat it after everything else basically as dessert. It’s lovely but I can’t eat a lot of it.
Savory cornbread? I can eat truck loads of the stuff covered in butter. Especially hot out of the oven with melty butter. Omg. I’m dying just thinking about it.
IF you like your cornbread sweeter, just increase the amount of sugar. Duh. Maybe an extra 1/4 cup but up to another 1/2 cup if really sweet is what you’re after. You do you boo boo.
We’ll stick with savory over here.
Cheers guys! I’ll be back tomorrow with a super delish chocolate chicken chili to pair with your brown butter cornbread!
- ½ C salted butter
- ¼ C brown sugar, packed
- ¼ C coconut sugar
- 1 C whole milk yogurt
- ½ C + 2 TBSP milk
- 1 large egg
- 1 C cornmeal
- ½ C all purpose flour
- ½ C white whole wheat flour
- ½ tsp salt
- 1½ tsp baking powder
- ¼ tsp baking soda
- Preheat oven to 400F
- Heat the butter in a small saucepan or skillet over high heat. Cook, swirling every so often until butter smells nutty and is brown. It's important to pay attention once it starts bubbling so that it doesn't burn.
- Meanwhile, whisk together yogurt, milk, egg and sugars in a large 3 cup measuring jug. Once butter is browned, pour 5 tbsp of the butter in to the yogurt mixture slowly while whisking.Pour remaining butter in to an 8x8 baking dish. Swirl butter around to coat the bottom and the sides.
- In a large bowl, sift together the cornmeal, flours, salt, baking powder and soda. Create a well in the middle and pour in the yogurt mixture. Stir until just combined, taking care not to over mix.
- Pour batter in to greased baking dish and smooth the top. Bake on the center rack for 25-30 minutes or until a toothpick inserted comes out clean. Mine took 32 minutes.
- Allow to cool slightly then cut in to squares and serve warm with butter.
You can use all coconut sugar or all brown sugar instead of both but we liked the combination.
You can use all all purpose flour or all white whole wheat if you like. I liked the lift from half all purpose and the extra whole grains from the white whole wheat.
Adapted from Food52