Brown Butter Cornbread Muffins with Fresh Corn
 
 
Slightly sweet cornbread is made all the more delicious with brown butter and maple syrup caramelized fresh corn.
Yield: 8 muffins
Ingredients
  • 8 tbsp unsalted butter, divided
  • 1 ear corn, kernels removed
  • 1 tbsp maple syrup
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • ¾ tsp kosher salt
  • 1¼ cups greek yogurt
  • 1 large egg
  • 2 tbsp sugar
  • ¼ tsp baking soda
Instructions
  1. Heat the oven to 375. Line a muffin pan with muffin liners or grease it. Set aside.
  2. Melt 4 tbsp of the butter in a medium nonstick skillet over medium-high heat. Add the corn and maple syrup and saute until corn is tender and starting to caramelized, about 10 minutes. Set aside.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk together the greek yogurt, egg, sugar, and baking soda. Fold the wet ingredients into the dry ingredients. Stir in the corn/maple syrup/butter mixture.
  4. In the same skillet, melt the remaining 4 tbsp butter. Allow to cook until the butter starts to turn brown and nutty. Pour it into the cornbread batter and fold in to combine.
  5. Divide the batter among the muffin cups in the tin. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Notes
Adapted from In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/late-summer-vegetable-stew-with-brown-butter-cornbread.html