This post is sponsored by Eggland’s Best. All opinions are entirely my own. #EBGourdTimes, #Sponsored, #onlyfeedmeEB, #egglandsbest

Brown Butter has a nutty flavor and is my all-time favorite savory ingredient. Your friends and family will go crazy over this brown butter cornbread soufflé this holiday season.  The secret to light and fluffy cornbread casserole is using extra eggs!

Cornbread Soufflé always makes an appearance at my family’s holiday table. It is one of my all-time favorite side dishes!   Brown Butter ( Buerre Noisette) is a classic French staple in the kitchen. Brown Butter is melted butter with accelerated flavor, can be made in less than 10 minutes, and has a nutty and bold flavor.

The secret to making your cornbread soufflé light and fluffy is using more eggs than you otherwise would when making regular cornbread.   Instead of using 1-2 eggs as you would in many cornbread casserole recipes, I used four eggs. This makes the cornbread casserole rise more and makes it super fluffy.

I didn’t just use any eggs in this recipe. I used Eggland’s Best. England’s best produces superior nutrition when compared to ordinary eggs. Eggland’s Best eggs contain more than double the omega 3’s, 6 x the amount of vitamin D, and more than double vitamin B12, all while only containing 60 calories per egg and 25% less saturated fat. You get the bang for your buck when you buy Egglands Best.

You can find many delicious recipes using Eggland’s Best on their website. You can also visit their social media channels for many more holiday recipe ideas, breakfast, lunch, and dinner. You can find them on:

Pinterest

Twitter

Facebook

Instagram

Ingredients Needed

One & ⅓ cup of all-purpose flour

One Cup Medium Grind Cornmeal

1/2 cup white sugar

One tablespoon of baking powder

½ teaspoon salt

two tablespoons of vegetable oil

You can also replace the above ingredients with 16 ounces of cornbread mix 

4 Large Eggs

½ cup brown butter

½ cup whole milk

One can of creamed corn

½ cup parmesan cheese

One teaspoon of Herbs de Provence

Recipe Note. You can sub the first six ingredients with a 16-ounce box of corn muffin mix or TWO boxes of 8.5-ounce boxes of corn muffin mix.

Optional Add-Ins–  This recipe can quickly turn into a canvas for you to add your favorite flavors. Bacon, honey, or chilies might help personalize this dish for you.

Instructions

1. Brown Butter by cutting the butter into even slices. Place the butter slices in a saucepan over low heat. Stir continuously for 10 minutes. Brown butter is melted butter with an accelerated flavor. Melt butter until the butter sizzles and foams. Once you see the butter foam, It will become the most incredible flavored ingredient.
2. Set aside the brown butter and let it cool.
3. Preheat oven to 350 Degrees
4. Mix cornmeal, flour, baking powder, and sugar in a large bowl. Add oil and whisk into the dry ingredients.
5. Add wet ingredients to the dry ingredient mixture. Add eggs, creamed corn, and brown butter. Mix well.
6. Fold in Herbs de Provence and parmesan cheese. Mix well.
7. Pour corn soufflé batter into a 9X13 casserole dish.
8. Bake at 350 for 40 minutes or until the top is golden brown.
9. Remove from oven and serve while it is still piping hot.

What is the Brown Specs in Brown Butter? 

The brown specs in brown butter are toasted milk solids. They’re where most of the flavor in brown butter comes from, so make sure you scrape them out of the pan!

Can you make this cornbread soufflé in a cast iron skillet?  

Yes! If you have a large cast Iron skillet pan, that will work with this recipe. You may consider cutting the recipe in half if you have a smaller cast iron skillet. Using a smaller skillet, you may have to estimate the cooking time.

Print

Brown Butter Cornbread

Brown Butter has a nutty flavor and is my all-time favorite savory ingredient. Your friends and family will go crazy over this brown butter cornbread souffle this holiday season.  The secret to light and fluffy cornbread casserole is using extra eggs!

Servings 8

Ingredients

16 Ounces of Cornbread Mix

• 1 1/3 cups flour
• One cup medium grind cornbread
• 1/2 cup white sugar
• One tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Cornbread Soufflé

• 4 large eggs
• 1/2 cup brown butter
• 1/2 cup whole milk
• 1 15 ounce can creamed corn
• 1/2 cup parmesan cheese
• 1 teaspoon Herbs de Provence

Instructions

1. Brown Butter by cutting the butter into even slices. Place the butter slices in a saucepan over low heat. Stir continuously for 10 minutes. Brown butter is melted butter with an accelerated flavor. Melt butter until the butter sizzles and foams. Once you see the butter foam, It will become the most incredible flavored ingredient.

2. Set aside the brown butter and let it cool.

3. Preheat oven to 350 Degrees

4. Mix cornmeal, flour, baking powder, and sugar in a large bowl. Add oil and whisk into the dry ingredients.

5. Add wet ingredients to the dry ingredient mixture. Add eggs, creamed corn, and brown butter. Mix well.

6. Fold in Herbs de Provence and parmesan cheese. Mix well. 

7. Pour corn souffle batter into a 9X13 casserole dish.

8. Bake at 350 for 40 minutes or until the top is golden brown.

9. Remove from oven and serve while it is still piping hot.

Clips22-11-09_02-30

Did you make this fantastic Brown Butter Cornbread Soufflé?   How did the recipe turn out for you? I would love to hear how your friends and family enjoyed it. Please comment below this blog post and let me know.   You can also tag me on my social media channels. You can find me on Facebook, Instagram, Twitter, and Pinterest.

Don’t forget to pick up Egglands Best this holiday season; you will need them for this cornbread soufflé and various recipes. Don’t forget to check out more recipes using Eggland’s best on their website and social media channels.