Rich and nutty brown butter corn bread with fresh corn from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 57) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for yogurt.

  • melanie_tszu70 on January 01, 2026

    Really good, even picky MIL enjoyed. Left out the corn because it is winter but still delicious.

  • mzgourmand on November 01, 2020

    Just delicious: moist and tender. Everyone loved it, even my cornbread-disliking spouse!

  • chawkins on March 23, 2016

    Great corn bread, with crisp top and bottom, tender interior crumb and good rise. I made it in a 9" cast iron skillet with frozen corn and a mix of sour cream and yogurt. The only problem with it was that the kernels of corn did not get incorporated into the batter, they were left in the bottom of the pan. Next time, I'll scoop the kernels out after sauteing them in the butter and fold them into the batter.

  • L.Nightshade on August 01, 2012

    I used this cornbread recipe to make a breakfast dish that I remember fondly from my childhood. My mother's version had sausage links, canned cranberry sauce, and Jiffy mix corn bread. I broke up bulk sausage, sautéd it and tossed it in a springform pan; cooked up some cranberries with orange zest and just a bit of sugar and spooned that over the sausage; then added the corn bread per this recipe, and baked as directed. I had one ear of fresh corn to use up, so this was perfect. And even though there is only a tablespoon of maple syrup, it adds a nice touch. I did do the browned butter step, and poured it over the cranberries, which wasn't the technique in the recipe. But once I flipped it over and heated it up again, I think the butter seeped into the top layer of the corn bread. This is a lovely corn bread recipe. It was fun to recreate a dish I hadn't had since I was a wee one, but the corn bread would be great on its own also!

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