There’s something magic about brown butter. It takes butter—something already delicious—and transforms it into something that’s somehow even better: Nutty, aromatic, and, honestly, pretty luxurious. When you combine brown butter’s special powers with the hearty texture and subtle sweetness of cornmeal, you’ve got just the thing for your Friendsgiving bread basket. And, because they happen to be gluten-free, a lot of people will be glad to see these come to the table. Pass these perfectly portioned cornbread muffins around, and use them to sop up anything extra on your plate. I hope I don’t need to remind you to slather them with butter.
Brown Butter Cornbread Muffins
Photo by Katie Foster
2 cups fine ground cornmeal
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup butter
1-2 tablespoon maple syrup
How to Make It
Preheat oven to 425*F and thoroughly grease muffin tin with cooking spray or butter.
Brown butter: Melt butter in a light bottomed pan over medium heat, swirling occasionally, until butter is fully melted, and turns amber brown and nutty smelling. Take off heat and transfer to bowl to cool.
Whisk together cornmeal, baking powder, baking soda, and salt in a large bowl.
Whisk together eggs until foamy, then add to other ingredients. Stir.
Add buttermilk, syrup, and cooled brown butter to other ingredients. Stir to combine.
Fill each muffin tin cup ¾ of the way with batter.
Bake for 20-25 minutes, till muffin tops turn golden brown.