Cheddar and Chive Brown Butter Cornbread

Cheddar and Chive Brown Butter Cornbread


  • 1 cup fine cornmeal
  • ¾ cup AP flour
  • 1 tbsp. granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 ½ cups buttermilk
  • 1 stick (8 tbsp.) unsalted butter, plus 1 tbsp. for greasing
  • 1 ½ cups corn, frozen and defrosted
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup chives, finely minced


  1. Preheat oven to 425F.

  2. In a small saucepot on medium heat, melt 8 tbsp. of butter. Continue cooking it until it looks golden brown and starts to smell a little nutty. If it turns dark brown or black you’ve gone too far and need to start again. Remove from heat and let cool slightly.

  3. Take the extra tbsp. of butter and use it to grease a 10-inch cast iron skillet. Make sure the bottom and sides are completely covered.

  4. In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper. Whisk to incorporate.

    In a smaller bowl, mix together the buttermilk, butter, corn, cheese and chives. Add to the dry ingredients and gently fold together until you no longer see any dry spots.

  5. Pour the mixture into the prepared skillet and bake for 20-25 minutes or until golden brown, puffed up and set. If you insert a toothpick in the middle it should come out clean.

  6. Remove from the oven and let sit for 10 minutes before slicing. Serve with honey butter. 

    Recipe Courtesy of Megan Mitchell

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