Brown Butter Skillet Cornbread

cornbread

Buttery, tender cornbread is a delicious accompaniment to many dishes, especially BBQ, so when my daughter asked me to make her Crock-Pot Ribs with Homemade BBQ Sauce I decided to whip up a batch of cornbread as well. She was in heaven!

What I liked about this recipe from Serious Eats was the addition of brown butter which I think makes food so much more flavorful. Brown butter, also know as a beurre noisette, imparts a delicious nutty and complex flavor that elevates any dish, sweet or savory. Pay close attention when you brown butter, especially in a hot oven, because it can quickly go from nice and brown to burnt and inedible.

One last note, when I made the cornbread I did not have any sour cream in the house so I substituted with yogurt which is the closest in taste and tang to sour cream. Also, if you do not have any buttermilk on hand you can easily make your own with milk and a little lemon juice. Just add 1 tbs of lemon juice to 1 cup of milk, stir and let it sit and thicken for about 5-10 minutes. Use it just like you would a store-bought buttermilk. Enjoy!

Ingredients

  • 7 tbs unsalted butter, plus more for serving
  • 1 cup (about 5 ounces) fine yellow cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 4 tbs granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 cup cultured buttermilk

Instructions

Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until the butter is melted and well browned, 10- 12 minutes. Once browned, pour butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until well combines and smooth. Whisking constantly, slowly drizzle in the reserved brown butter. Whisk wet ingredients into dry ingredients until well combined.

Remove skillet from the oven and swirl to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly and then transfer to oven. Bake until lightly golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, about 20 minutes. Let cool 10 minutes in skillet. Serve with extra butter at the table.

**Tip – Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.**

Fresh Summer Corn Salad

corn salad

A few summers ago a friend of mine brought this amazing fresh corn salad to a BBQ and it was love at first bite! This dish is everything a summer salad should be, it’s light, fresh, and so flavorful. It’s a great side dish for burgers, sausages, steak, and other grilled meat. I really enjoy it because it’s a nice change of pace from the standard grilled corn on the cob and it’s also very easy to pull together.

This recipe for Fresh Corn Salad comes from Ina Garten and in all the times that I have made this dish I have followed it exactly except to also add in a small, finely diced, red pepper. I like the extra little crunch and flavor that the pepper brings to the salad. You can also try substituting in other flavored vinegar however, I think the sweetness that is added from the apple cider vinegar is perfect so I’ve stuck with that.

When making this salad, be sure to not overcook the corn, you’re just looking to cook out the starchiness but you want it to stay nice and crisp, not mushy and chewy. Three minutes in boiling water is all you need and then immediately place the cobs of corn in ice-cold water to stop the cooking and set the color. This dish can be served at room temperature but I think it’s better when it’s nice and cold so that the veggies keep their firm crisp texture.

Ingredients

  • 5 ears of corn
  • 1/2 cup finely diced red onion (about 1 small onion)
  • 1 finely diced small red pepper
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

Instructions

In a large pot of boiling water, cook the corn for 3 minutes until all of the starchiness is gone. Drain and place the corn in a bowl of ice water to stop the cooking process and set the color. Once the corn is completely cooled, cut all of the kernels off of the cob cutting as close to the cob as possible.

In a large bowl, toss the kernels with the red onion, red pepper, apple cider vinegar, oil, salt and pepper. Just before serving, toss in the fresh basil and combine. Taste for seasonings and adjust as necessary. Serve cold or at room temperature.