You are familiar with Smitten Kitchen right? You aren’t?!? Oh I see, you were just teasing me.
I love her. I love her recipes. Her photography is drool worthy. Her child adorable.
One of my absolute favorite things to do it to peruse her archives. She has been blogging for six years give or take and has an enormous recipe collection. I stumbled upon this gem not too long ago. You see she made a flan and it didn’t turn out. She had the gumption to share the in process pictures, admit defeat, and move on. I kept this post open in my browser for about two weeks straight and smiled every time.
Don’t get me wrong. I wasn’t gloating in her failure. I was enjoying the camaraderie of a fellow food blogger who had something not turn out right (to be fair I am not on the same playing field. She is Deb from Smitten Kitchen and I am, well, me. I would like to think of her as my peer though…).
You see, I sometimes have things fail. Rarely are the end products inedible but often they aren’t quite what I wanted. Making this cornbread was one of those times.
Yes, the cornbread turned out just fine but lets talk about making the browned butter. Between the husband, the Little, and the puppy the butter was not watched as closely as it should have been. Did you know brown butter goes from brown to charcoal in .25 seconds? Half a stick of butter wasted. Blah.
I was irritated and tempted to just melt butter in the microwave and move on. Mercifully my ever encouraging husband stepped in reminding me that it was just a half a stick of butter and to redo it. Then he took Little in the other room. He is a saint.
It is worth to brown the butter. Trust me. It gives the finished cornbread a great nutty depth. The rosemary gives a bit of meatiness. Perfect alongside chili. Which I didn’t have to make because my spectacular sister and brother-in-law brought some over.
Brown Butter Rosemary Cornbread (makes about 8 servings)
adapted from Joy the Baker (someone else I absolutely worship)
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
2 large eggs
1 cup buttermilk
1 cup all-purpose flour
1 cup coarse ground cornmeal
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup granulated sugar
2 tablespoons chopped fresh rosemary
Place a rack in the upper third of the oven, place your cast iron skillet in the oven and preheat oven to 350 degrees F. (Alternatively 8×8-inch square baking pan. Grease and flour the baking pan. Set aside.)
In a small saucepan, melt 1/2 cup of the butter over medium-low heat. Melt and cook butter down completely. It will sizzle and crackle. Don’t walk away. You’ll see brown bits begin to form at the bottom of the pan. Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty. Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.
In a medium bowl, whisk together eggs, buttermilk, and browned butter. Set aside.
Add flour, cornmeal, salt, baking soda, sugar, and rosemary to a large bowl. Whisk to combine.
Add the wet ingredients all at once to the dry ingredients. Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter. Carefully remove the very hot cast iron pan from the oven. Drop in 1 tablespoon of butter and swirl around so the pan in adequately greased. Pour batter into the pan and smooth to the edges. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes before slicing and serving.