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Receta Rosemary Orange Cornbread with Brown Butter
by Kyra Martin

Rosemary Orange Cornbread with Brown Butter

Deliciously sweet and great spin on the classic!

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Estados Unidos American
  Raciónes: 18

Ingredientes

  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter
  • 2 large eggs
  • 1 cup buttermilk (tip: If you don't have buttermilk, use 1 cup regular milk and a tablespoon of lemon juice)
  • 2 tablespoons fresh orange juice
  • 1 cup all-purpose flour
  • 1 cup coarse ground cornmeal
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 tablespoon grated orange zest
  • 2 tablespoons chopped fresh rosemary

Direcciones

  1. Preheat oven to 350. Grease or line 18 muffin or cupcake tins.
  2. In a small saucepan, melt the butter over medium-low heat.
  3. Heat the butter slowly until it begins to turn brown and smell slightly nutty. Once it starts to turn brown really keep an eye on it or it will burn.
  4. Remove the butter to a small bowl to keep it from burning.
  5. In a bowl, whisk together eggs, buttermilk, orange juice, and browned butter.
  6. In a larger bowl mix the sugar, orange zest, and rosemary.
  7. Rub the zest and rosemary really well into the sugar, either with your hands or a spoon
  8. Add flour, cornmeal, salt, and baking soda to the sugar and stir.
  9. Add the wet ingredients all at once to the dry ingredients.
  10. Stir to combine. It's fine if the batter is a little lumpy.
  11. Spoon the batter into the prepared tins and bake for about 15-18 minutes until the center springs back at your touch and a toothpick comes out clean.