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Brown Butter Blueberry Maple Cornbread

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Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread



As much as I love making yeast breads and other good stuff that are yeast raised like sticky buns , my first love will probably always be cornbread .There is just something so homey about a good wedge of cornbread, be it plain or doctored up, as this version is. You can eat it by itself; and contrary to popular belief, you really should be able to eat it plain, without soaking it in something to relieve dryness. If it’s that dry, you did something wrong when baking it.

On the yeast bread front, I’ve put my sourdough starter out to come to room temp somewhere in the vicinity of 43 times in the last month. Then, I get involved in other things, put it away and say I’ll get to it the next day. If starters could be sentient, mine would have the worlds largest inferiority complex. “What? She doesn’t want me again? Was it something I did… said? Do I smell funny? Wait… I’m supposed to smell funny.”

With this bread, I took the recipe I have up in here for honey cornbread and played with it. I traded the plain butter for browned butter because you can never go wrong with brown butter, used maple sugar in place of the regular and added in a pint of blueberries.  This one is perfect for breakfast. Just serve it with  yogurt and a cup of coffee (or tea in my case) and you’re good to go. It’s actually almost cake like enough to be a good fit for dessert too, if you’re the nontraditional sort, as I am. One of my favorite desserts is a piece of cornbread with butter and maple syrup. Try it sometime. 🙂

You know the drill…

Brown Butter Blueberry Maple Cornbread

  • 1 cup flour
  • 1 cup cornmeal (NOT cornbread mix)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maple sugar (if you don’t have maple sugar, sub 1/4 cup regular sugar and add in 1/2 teaspoon maple flavoring when you add the eggs)
  • 1/2 cup heavy cream
  • 1/2 cup whole or 2% milk
  • 1/4 cup unsalted butter
  • 1/4 cup honey, warmed if needed to make it pourable
  • 2 eggs
  • 1 pint fresh blueberries
  1. Preheat the oven to 400. Butter a 9 inch cast iron pan or a 9 inch square baking pan.
  2. Then, brown your butter- place the butter in a small pot. Melt it over medium high heat, swirling it frequently. Let it keep cooking until it turns a nice golden brown, then immediately pour it into a measuring cup or bowl to cool a bit while you work on the rest of the recipe.
  3. In a large bowl, whisk to combine the flour, cornmeal, baking powder and salt.
  4. In another bowl, combine the maple sugar, cream, milk, honey and browned butter. Whisk well. Add in the eggs (and maple flavoring if that’s what you’re using) and whisk well.
  5. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir just until barely combined. gently fold in the blueberries then pour the batter into the prepared pan.
  6. Bake at 400 until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 20  to 25 minutes.
  7. Best served warm with plenty of butter and maple syrup. But that may be a bit of bias on my part. 😀

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Sweet Cream And Honey Cornbread

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Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

I generally don’t like sweet corn breads, so when I do make them, it makes the dinner time conversation rather interesting.

Russell (using a really bad Mark Lowry Voice -) “Sugar in the cornbread is cake! When you take a bite of cornbread, it’s supposed to suck 90% of the moisture out of your body!”

Jordan- “If this is cake, can I have whipped cream on it?”

Joshie- “Oooo… cake! Can I have ice cream with it?!”

Yeah… my family is strange. They are also unused to cornbread with sugar. You see, I’m a Yankee by birth and a Southerner by long time geography (well, part genetically too, if that can be genetic 😛 ) and that whole birth thing being the case, one would assume I use a ton of sugar in cornbread. Nahhhh. I’m fine with a touch, if any. I am also enough Southerner at this point that when I see people put sugar on a bowl of grits, I am hard pressed to not walk up to them, say “bless your heart, honey. You’re not supposed to do that”, then hog tie them and drag them behind a mule drawn carriage until they learn the error of their ways. So far, I’ve resisted. But I make no long term promises.

All of that said, I liked this cornbread. Would I want sweet cornbread every time? No. But I was pulled in by the words cream, honey and butter in the recipe.  I mean, everyone loves those words… and by everyone, I mean I me.  There are very few things that can’t be made better with copious amounts of cream and butter. Except maybe liver. There is no hope for liver. And eggplant.

This IS a pretty sweet cornbread. It’s also buttery, rich, tender and moist and quite tasty served with a half cup pat of butter on it. This comes from one of my favorite cornbread cookbooks, The Cornbread Gospels. This book is cornbread lovers nirvana. It’s 358 pages of different corn breads and also ways to use said cornbread, plus a few go-alongs. This particular recipe isn’t one you’d serve with something like chili. In my humble opinion, chili needs an unsweetened cornbread. But this was wonderful with the roast chicken we had for dinner and will be wonderful later my favorite way, which is gently heated, put in a bowl with a ton of butter and some maple syrup. YUMMY!

You know the drill… 🙂

Sweet Cream And Honey Cornbread

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, room temp
  • 1/4 cup honey, warmed for easier mixing
  • 2 eggs
  1. Butter either a medium (9 or 10 inch) cast iron skillet or a 9 inch square pan and preheat your oven to 400 degrees.
  2. In a large bowl, combine the flour, cornmeal, baking powder and salt.
  3. In another bowl, combine the cream, milk, sugar, honey and butter. Whisk well. You will probably still have some butter pieces; that’s fine.
  4. Beat the eggs into the cream mixture. Pour the wet ingredients into the bowl of dry ingredients and mix just until combined.
  5. Pour into the prepared pan, drizzle with some extra honey if desired and bake at 400 degrees until it is golden brown and slightly pulled away from the edges of the pan, about 25 minutes.
  6. Serve warm… or room temp… or reheated with butter and maple syrup. 🙂

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Extra Rich Corn Muffins With Homemade Honey Butter

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Extra-Rich-Corn-Muffins-With-Homemade-Honey-Butter

Extra-Rich-Corn-Muffins-With-Homemade-Honey-Butter

I think I’m completely incapable of making a recipe that is 100% good for me (you, my family, the rest of the world). I instinctively search out the worst for you version of…well… everything. Ice cream? I go for the high fat premium stuff. My homemade bread puddings? I have to cover them in a puddle of heavy cream and if the recipe called for making it with low fat milk, you’d better believe I’ll be substituting cream. I am not, surprisingly enough, a huge sugar fan. My weakness is anything creamy and/or buttery. Richness is my downfall.

That of course is why, even though I lost almost 50 pounds last year, I’m still overweight lol. I am, I think, totally unwilling to live a life that isn’t filled with rich and creamy foods. This and the fact that I’m old, not that pretty,  saggy and practically toothless is the reason that the modeling world never need worry about me taking it by storm and shoving out all the young girls. However, if I were to give all the supermodels one or eight of these muffins, they too would end up with my love for rich foods and that would be the end of the modeling world as we know it. Hey… I may be onto something here. THIS is the way to get normal sized models featured more. Just FEED the poor women; make them realize how yummy food is lol.

And these are pretty yummy. They come from The Pastry Queen cookbook which is a damned awesome cookbook and one that I plan on using often. The only thing I would change about these would be the ratio of flour to corn meal. They could use a bit more of the cornmeal flavor, less of the flour. So next time I will probably increase the cornmeal one cup, decrease the flour one cup. I also cut the sugar down to about 1/3 of a cup because I am of the school that says cornbread should either be not sweet at all or just barely. ANDDDDDD, I used frozen corn because it’s too early in the year for fresh here and canned corn should be outlawed… nasty nasty stuff.

Extra Rich Corn Muffins

  • 3/4 cup unsalted butter, melted
  • 3 cup heavy cream
  • 3 large egg
  • 3 1/2 cups flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar (I used 1/3 cup)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh, frozen or canned corn (optional)
  • 2 cups shredded sharp cheddar cheese (optional- my addition)
  • 1/4 cup canned chopped green chiles (optional- my addition)
  • Honey Butter-
  • 1 cup softened unsalted butter
  • 1 cup honey
  • 1 teaspoon cinnamon (optional- I prefer it without but some people like the addition of cinnamon)
  1. Preheat oven to 350 degrees. Grease or line 24 muffin cups. I used 12 muffin cups and a 8 count mini loaf pan.
  2. Pour the cream, butter and eggs into the bowl of a stand mixer (this can all also be done with a hand mixer or even by hand if you have strong arms 😛 ) fitted with the paddle attachment.
  3. Add the flour, cornmeal, sugar, baking powder and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir in the corn (and the cheese and chiles if using)
  4. Scoop the batter into the prepared pans, filling them about 2/3 full. This is a very thick batter, almost more dough like than batter like so don’t think you goofed up when it’s thick.
  5. bake at 350 degrees until they are a light golden brown and spring back when touched, about 15 minutes.
  6. Turn out onto a wire rack to cool slightly but these are best served warm, like most muffins. They reheat nicely in the microwave however.
  7. For the honey butter, put the butter and honey in a small bowl (the cinnamon too if using). Beat at medium speed until smooth and creamy. taste and add more honey if you like it sweeter. Store this in the fridge covered will as it will pick up refrigerator odors if not covered.

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Bacon Makes Any Food Better

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Well, maybe not ice cream..or jello… or candy (sorry, chocolate bacon lovers) Yeah yeah, I know, there actually IS bacon ice cream and bacon candy but there are some things I just can NOT get behind. I am however still petitioning congress to make bacon, cheeses of all kinds, wine and chocolate part of the government supported food plans. For some reason whenever I call or write though, no one is ever in the office anymore. I can’t imagine why.

I’ve mentioned before that I love corn bread. I prefer it the southern way a la no or very little sugar. But I will eat it with sugar too so long as it’s not heavily sweetened. As the saying goes, if I want cake, I’ll eat cake. If I want cornbread, I’ll eat cornbread. Hold most of the sugar please.

You really have to forgo the sugar if you’re making a cornbread with add ins like this one. I added a couple of tablespoons to help with color but that’s it. This was based on Ina Gartens  corn muffin recipe and I have to say, even had I been making it plain, I couldn’t have brought myself to add the full cup of sugar she called for. Really? A full cup!?

But this way? Say yummy with me! C’mon… say it! SAY IT DARN IT OR NO RECIPE!!

Erhmmm, sorry. I’m calm now. Continue reading →

Do you Ever Have Days When…

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Maple & Sausage Corn Bread

…You probably shouldn’t be allowed near anything? Yeah, me too. Today is certainly one of those days.

I have a three year old who has absolutely no interest in being toilet trained and since I’ve done this five times before with no problem, I can only wonder what I’m doing wrong this time. And I’m getting bored washing peed in (or worse) “big boy pants” lol.

I made some scones for all of you that SHOULD have been awesome. We’ll just call them “Omelet Scones” because they had all the ingredients for an omelet tucked into a scone. Continue reading →

Me?? Make something the “Normal” Way?!

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Bite your tongue! You should know better than that. If there is any way to mess up change a perfectly good recipe, I’m the woman to do it. Hmmm, coming from a food blogger, that doesn’t sound too great now does it? Let me rephrase that to put myself in a much better light shall I? If a recipe has certain inherent flaws or shortcomings, or possibly could be adjusted by adding alternate flavors or adding more layers of flavor, I am the woman who will screw up attempt it and be seen later banging my head off of a table when it fails make a roaring success of it.

So were you impressed there?? Huh huh huh? Did I use big words and sound frighteningly wonderful?! Whadda ya mean I just sounded frightening!? I’m hurt! Nay, wounded to my very core! Nay, devastated. Nay, rambling as usual!

Fine, I’ll stop now.

Living in the south, I kinda love cornbread. If you don’t, they kick you out and make you live somewhere like Siberia (prays I have no readers in Siberia cause I just spent five minutes thinking of places one wouldn’t want to live and then changing them so as to not offend anyone living there 😛 ). You also have to love sweet tea (lack of that love is why they made my native Kentuckian daughter in law move) and Paula Deen (don’t tell anyone, but while I love her recipes, but she annoys the poo out of me with her use of “Y’all” fourteen times in each and every sentence). I wrote a post back when I first started the blog about the differences between Yankee cornbread and Southern cornbread. But this post isn’t about either of them. It’s about MANLY CORNBREAD! Please make sure you say that with a sneer on your face and while swaggering across the room adjusting your crotch. And in reality, I didn’t do much changing to the original recipe. My point was just that I seem to be incapable of making things that are “normal”. Nope; have to hunt down and make the unusual ones. And as cornbread goes, this fits that criteria. It’s from Emeril Lagesse. The only thing I changed was to not use cayenne pepper because while I love spicy foods, I thought that that as well as the jalapenos may be too much for my kids. Plus, I added a good amount more cheese and threw some green onions in there too. I mean… cheese, bacon, peppers… it was just crying out for green onions.

So go get out your cast iron pan (please tell me you have one. If not, time to buy one.) and your cornmeal and get to cooking. And Kim go get me a COKE while you’re cooking, wench! 😀 And for YOU
Ann there is no cinnamon in my recipe today so you can make it hehehehe 😛

This is wonderful cornbread. Crispy and hot and stuffed full of a creamy corn and bacon mix. It has just the right amount of spice and flavor. Enjoy! As my dad would have said “Eat it! You’ll grow hair on your chest!”

Emerils Manly Man Stuffed Corbread

  • 1 pound bacon, chopped (his called for a half a pound… what can I say? I HAD to have some sitting there for noshing on didn’t I? It’s like…the law!)
  • 1 1/2 cups fresh corn kernels (I used frozen & it worked fine)
  • 1 cup heavy cream
  • 1/4 teaspoon salt, plus 1/2 teaspoon
  • 2 teaspoons unsalted butter
  • 3 tablespoons water
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne (again; I didn’t use this)
  • 2 eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • 3 tablespoons melted unsalted butter
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 cups grated sharp cheddar cheese
  • 1/2 cup chopped green onions
  1. Preheat the oven to 375 degrees F.
  2. Place a 10-inch cast iron skillet in the oven to get hot.
  3. In a large pan, fry the bacon over medium-high heat until brown, about 6 minutes. Remove and drain on paper towels
  4. Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn to the pan. Cook, stirring, until golden and tender, about 5 minutes.
  5. Add the cream, butter, 1/4 teaspoon salt and water and cook until thick and creamy, about 10 minutes.  Do NOT do as I did and walk away and come back just in time to prevent it from overflowing all over your stove top. Ummm… oops?
  6. Remove from the heat and mash with a potato masher, spoon, your husbands electric razor… to crush some of the corn. Let cool.
  7. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne (if using). Stir to combine.
  8. In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter.
  9. Add the buttermilk mixture to the dry ingredients and mix well.
  10. In a separate bowl, combine the cooled creamed corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.Remove the skillet from the oven and add the remaining tablespoon of melted butter, tilting the skillet to coat the bottom and sides.
  11. Pour half of the batter into the bottom of the skillet. Top with the corn-cheese mixture, then top with the remaining half of the batter.
  12. Bake until golden brown and set, about 30 minutes.Remove from the oven and sprinkle with the remaining 1/2 cup of cheese.