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Brown-Butter Cornbread Muffins

Serves 12

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes


  • 1 cup flour
  • 1 cup cornmeal
  • ⅓ cup sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup (½ stick) butter, browned
  • 1 cup milk
  • 1 can of corn


  1. Preheat oven to 400oF (200oC). Grease a muffin pan or line with paper liners.
  1. Brown the butter in small saucepan until it is dark in color with some brown flecks, about 2 to 3 minutes.
  1. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
  1. In another bowl, combine the egg, slightly cooled brown butter, and milk. Add to the dry ingredients and mix until just combined. Gently fold in corn. Spoon batter into prepared muffin cups.
  1. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. Leftovers will keep in a refrigerated for about a week or frozen for about a two to three months.
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