Gluten Free Tuesday: Brown Butter Cornbread
If you want to add more Southern recipes to your recipe box, Gluten Free Tuesday: Brown Butter Cornbread might be a recipe you should try. This recipe makes 6 servings with 410 calories, 11g of protein, and 15g of fat each. For 77 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. 63 people were glad they tried this recipe. A mixture of butter, buttermilk, maple syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is good. Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie, Brown Butter Shortbread (Gluten Free + Refined Sugar Free), and Gluten-Free Tuesday: Allergen-free Chocolate Pumpkin Spice Cake are very similar to this recipe.
Servings: 6
Ingredients:
2 teaspoons baking powder
1/2 baking soda
6 1/2 ounces (1 1/4 cups) brown rice flour
4 tablespoons (1/2 stick) butter
2 cups buttermilk
7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
2 large eggs
2 tablespoons maple syrup
1/2 teaspoon salt
Equipment:
oven
frying pan
pot
bowl
whisk
toothpicks
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F. 2 I 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.
Step by step:
1. Adjust oven rack to middle position.
2. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
3. I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook.
4. Remove it from the heat and allow to cool for three minutes.
5. In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt.
6. Whisk to combine.
7. Add buttermilk, eggs, maple syrup, and brown butter.
8. Whisk until batter forms.
9. Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
10. Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven.
11. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
12. Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.
Nutrition Information:
covered percent of daily need
