Buttery Sweet and Savory Cornbread with Roasted Corn
As crisp autumn breezes start to sweep in, it’s the perfect time to elevate your meals with a touch of buttery magic. Our very own social media expert, Kate Gilbert, shares her favorite sweet and savory cornbread recipe. Cornbread, a staple of Native American and Southern cuisine, effortlessly complements everything from hearty Texas Chili to Thanksgiving Turkey.
But wait—there’s a secret ingredient that makes this cornbread truly unforgettable: Danish Creamery European Style Butter. With its higher butter-fat content compared to typical American butter, it infuses each bite with a deeper, richer flavor that takes comfort food to a whole new level. Ideal for baking, this unsalted butter brings an Old-World quality and a velvety taste to every dish.
Craving more buttery brilliance? Visit Danish Creamery at www.danishcreamery.com and follow them on Instagram @DanishCreamery for a daily dose of indulgent recipes and culinary inspiration. Dive into autumn with a cornbread that’s as unforgettable as the season itself!
Ingredients
- 2 tsp. ground cinnamon (Grate in FinaPod GT)
- 2 Tbsp Unsalted Danish Creamery European Style Butter for cooking the corn kernels
- 1 cup corn kernels, fresh or frozen
- 1 Tbsp Unsalted Danish Creamery European Style Butter for greasing the 8x8 inch baking pan
- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar
- 3/4 cup cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 tsp. black pepper freshly ground in (FinaPod PRO Plus)
- 1 tsp. dried minced garlic freshly ground in (FinaPod PRO Plus)
- 1 cup buttermilk
- 2 eggs slightly beaten
- 1/4 cup melted Unsalted Danish Creamery European Style Butter
- 2 Tbsp honey for brushing on top of cooked cornbread
Directions
1. Melt 2 tablespoons of butter over medium-high heat. Add the corn kernels and sauté, stirring, until the corn is tender, 10 to 12 minutes until lightly golden. Let cool while preparing the cornbread mixture.
2. Preheat the oven to 350℉. Grease an 8 by 8-inch baking pan with butter. Pop the pan in the oven to heat while you're mixing up the cornbread.
3. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
4. Whisk together the buttermilk, eggs, and melted butter in a separate bowl.
5. Pour the wet ingredients into the dry and stir, just until everything is moistened.
6. Mix in the cooked corn kernels.
7. Pull the hot, greased pan from the oven and pour in the batter.
8. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
9. Warm the honey briefly in a microwave to make it easier to brush (optional). Take the cornbread out of the oven and brush the top with honey.
10. Cool for 10 minutes in the pan before cutting into squares.
About Danish Creamery
At the cusp of the 20th century, Danish immigrant families in the fertile hills of Fresno, California, joined to form a dairy cooperative modeled after those they’d left behind in Denmark. By combining their Danish roots with American ingenuity, our butter stays true to the flavor and profile of fine European Style butters that have set the standard and quality for the best butter today, but are made in America. Each and every batch of Danish Creamery Butter begins with a commitment to meeting the highest standards for your food and your taste buds. Enjoy Danish Creamery products; inspired by Europe, perfected in America.