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.  The secret to light and fluffy cornbread casserole is using extra eggs!

Ingredients:

-flour -medium grind cornbread -sugar -baking powder -salt -vegetable oil -eggs -brown butter -whole milk -creamed corn -parmesan cheese -Herbs de Provence

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. Preheat oven to 350 Degrees. Mix cornmeal, flour, baking powder, and sugar in a large bowl. Add oil and whisk into the dry ingredients.

3

Add wet ingredients to the dry ingredient mixture. Add eggs, creamed corn, and brown butter. Mix well. Fold in Herbs de Provence and parmesan cheese. Mix well. Pour corn souffle batter into a 9X13 casserole dish.

4

Bake at 350 for 40 minutes or until the top is golden brown. Remove from oven and serve while it is still piping hot.

Cooking Tip: 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!

Variation Tip:

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.

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