Brown Butter Cranberry Cornbread Squares
Brown Butter Cranberry Cornbread Squares are a delightful twist on a classic dish, combining the rich, nutty flavor of brown butter with tart cranberries for a sweet-savory treat. These squares are not only visually stunning but also easy to make, making them the perfect addition to your Thanksgiving table or any special gathering. With their moist texture and captivating aroma, they are guaranteed to impress guests and leave everyone asking for the recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (browned)
- 1 cup cranberries (fresh or dried)
- 3/4 cup buttermilk
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Brown the butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add browned butter, buttermilk, and eggs to the dry ingredients; mix until just combined.
- Gently fold in cranberries until evenly distributed.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Experiment by adding spices like cinnamon or swapping cranberries for blueberries or chopped apples. Store leftovers in an airtight container for up to one week.