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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.