Brown Butter Rosemary Orange Cornbread

Get out the butter and honey because I love this cornbread. I love it. So much that I am going to post my shoddy food pictures on the interwebs. My only concern with this recipe is that I want to make it all the time when we are having stuff it goes well with (chili, chicken chili, ham and beans). And I never want to take this cornbread for granted.

Being Gluten free honestly hasn’t been as difficult as I thought it would be. Sure I miss turkey sandwiches and bierocks, but my GI thanks me each day (TMI? Sorry). Anyway, this cornbread is GF and wonderful for filling out those winter-y meals. It takes just a bit longer to make since you brown the butter, and have to zest an orange (I usually zest a knuckle too). But it is so, so worth it.

This recipe is gently adapted from Joy the Baker, whose fully gluten-ized recipe is probably even more fabulous.

Brown Butter Rosemary Orange Cornbread

I make mine in a 9” cast iron skillet, but a 8” or 9” square pan would work fine too


1/2 cup (1 stick) plus 1 tablespoon unsalted butter

2 large eggs

1 cup buttermilk (I get powdered buttermilk from Azure that you mix with water, so it’s always on hand)

2 tablespoons fresh orange juice

1 cup all purpose gluten free flour (Bob’s Red Mill, King Arthur, I used my homemade mix)

1 cup Masa corn flour (you can use regular or stone ground corn meal too. I use the Masa because corn meal soaked in lime water doesn’t inhibit the B vitamins in it)

1 teaspoon salt

3/4 teaspoon baking soda

1/3 cup granulated sugar

1 tablespoon grated fresh orange zest

1-2 tablespoons chopped dried rosemary

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 9” cast iron skillet. Set aside.

In a small saucepan, melt the butter over medium heat. Melt and cook butter down completely. It will sizzle and crackle. Keep an eye on the butter and you’ll see brown bits begin to form at the bottom of the pan. Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty. Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool. Whisk together eggs, buttermilk, orange juice, and browned butter. Set aside.

In a large bowl, blend together sugar, orange zest, and chopped rosemary. Blend with the back of a spoon working the orange and rosemary flavors into the sugar. This is an important step, don’t be lazy on this one!

Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar. Whisk to combine.

Add the wet ingredients all at once to the dry ingredients. Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter. Pour batter into prepared pan and smooth to the edges. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and allow to cool for 10 minutes before slicing and serving. Bread is best served warm and will last, well wrapped, at room temperature for up to three days.





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6 responses to “Brown Butter Rosemary Orange Cornbread

  1. Ashley Watkins

    I really, really hope you don’t find this inappropriate, but this post reminded me of a Tracy Jordan line from 30 Rock:
    “I love this cornbread so much, I want to take it behind the middle school and get it pregnant.”
    It sounds delish, by the way!

  2. Mom of 4 boys

    I can’t wait to try it!

  3. Jackie, we must both have brown butter on the brain. I am working on a couple of recipes with brown butter. This one looks so good, our family loves cornbread. I love how Gus is completely enjoying his cornbread!!

  4. I’m really good at browning butter.

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