Brown butter- Strawberry Corn bread
Cobbler meets cornbread in the best way!
This recipe came to life after I spotted the juiciest strawberries at the market. I wanted something buttery, corny ,but also fresh, and this is it. Think: the warmth of classic cornbread meets the sweet, caramelized goodness of roasted fruit.
The strawberries melt right into the crumb, the fresh corn kernels adds juicy little bursts, and everything’s brought together with golden brown butter and a honey-glazed top, and flakey salt. It’s nostalgic, just a little indulgent, and wildly summery.
Brown Butter Strawberry Cornbread
Ingredients:
1 cup einkorn flour (or sub all-purpose flour)
¾ cup fine cornmeal
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
2 large eggs
½ cup brown sugar (or coconut sugar)
¾ cup buttermilk (or yogurt + splash of milk)
½ cup unsalted butter, browned
1 tsp vanilla extract
¾–1 cup fresh strawberries, chopped
½ cup fresh corn kernels (optional but so good)
1 tbsp honey, for brushing
Flaky sea salt, for finishing
Instructions:
Preheat oven to 350°F (175°C). Grease or line an 8x8-inch pan.
Brown the butter in a small saucepan until golden and nutty. Let it cool slightly.
In a large bowl, whisk together einkorn flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk eggs, brown sugar, buttermilk, and vanilla. Slowly whisk in the brown butter.
Add wet to dry ingredients. Fold in strawberries and corn kernels.
Pour into pan and smooth the top. Bake 30–35 min or until golden and a tester comes out clean.
While warm, brush with honey and sprinkle with flaky salt.
Cool, slice, and enjoy solo or with whipped butter/labneh.
Enjoy!!
