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Gluten-Free Brown Butter Cornbread in a skillet.

Brown Butter Cornbread

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 -inch cornbread

Ingredients

  • 1/2 stick unsalted butter (4 tablespoons; 2 ounces; 56 grams)
  • 1 1/4 cups gluten-free cornmeal (6 1/4 ounces; 177 grams)
  • 1 1/4 cups brown rice flour (6 1/4 ounces; 177 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (16 ounces; 453 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 2 tablespoons maple syrup (2 1/2 ounces; 70 grams)
  • Non-stick cooking spray or vegetable oil for the pan

Instructions

  1. Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
  2. In small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
  3. In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
  4. Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
  5. Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
  6. Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.