There are moments in my life when I know that I’m a baker to the core. I had one such moment today. Why? Well, I was thinking about cornbread all day. Of all things! Cornbread. I was turning over cornbread formulas in my head, thinking of possibilities, researching recipes and jotting down notes. That’s how I know I’m a baker, because I think about cornbread for hours on end. And even if I were stuck in some random job as an accountant, I’d be the accountant that thought about cornbread all day.
It turns out that thinking about cornbread is like opening a can of worms. There are so many styles! There’s the sweet style cornbread with sugar and honey. There’s the dry unsweetened cornbread with fresh kernels mixed in. There’s skillet corn bread. There’s corn muffins. I could go on and on… and I did, in my head, all day. It had to be just right. So I came up with Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots.
Allow me a moment of self congratulation because frankly, I nailed it!
And now I’ll share.
While these muffins are simple in their ingredients, they pack the maximum amount of flavor.
Let’s start with the butter. Browned butter brings out an almost nutty flavor in the butter. That little bit of time over the fire adds a tremendous depth of flavor, and aroma.
Cornmeal is important too. I chose a medium grain stone ground cornmeal. The medium grind adds just a hint of crunch. Brilliant!
Fruit was my summer addition to these muffins. If you wanted to serve the muffins with chili or something savory then leave the berries out. As a morning muffin, the fresh blueberries and diced apricot add an delicious touch.
Other delicious contributing factors- sour cream and honey. Sour cream gives the muffins a light tender crumb. Yes, more tender than buttermilk. And honey adds a depth of flavor to the sweetness.
Now, these muffins aren’t over the top sweet. If you like the your muffins on the sweeter side, increase the sugar from 1/4 cup to a heaping 1/3 cup.
Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots
1 cup all-purpose flour
1 cup cornmeal, medium grind
1/4 cup sugar, or a heaping 1/3 cup for sweeter muffins
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted until lightly brown
2 Tablespoons honey
1/3 cup blueberries
1/2 cup fresh apricots, diced
Preheat oven to 400 degrees F.
On a stove top, in a skillet, melt 3/4 of a stick of butter over medium high heat. After the butter is melted, keep an eye on the pan, occasionally swirling the butter, until the crackling stops and the butter is a light amber color. This may take about 5 minutes. Measure about 1/4 cup of melted butter and set aside to cool slightly.
In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine egg, sour cream, milk and honey. Stir until no lumps remain in the sour cream. Pour browned butter into the egg mixture and stir to incorporate.
Stir wet ingredients into dry until just moistened. Fold in blueberries and diced apricots.
Spoon batter into lined muffin tins and bake at for 15 minutes or until a skewer inserted into the center of the cake comes out clean.
Serve warm or at room temperature. These also freeze very well and defrost in the microwave after 15 seconds. Hope you enjoy!
Amy
I know I’m a little late, but these look delicious! I can’t wait to try these….being from the South – cornbread is a big deal in my family; and with such a clever twist…I think these muffins will be a big hit!!
diva
thank you for always providing the best recipes ever!! i love cornbread and this looks like the love of my life. cheers joy
Aimee
You nailed it indeed! I’m hitting ‘print’ right now. Good think I keep several different grinds of cornmeal around- we love it here.
Sarah
Hi Joy. Thanks for your lovely recipes. I’ve just started reading your blog and I’ve already mentally gained 10 pounds. I enjoyed each and every one. Anyway…made your strawberry cake and posted a picture. You can see it here: http://georgeeliotclub.typepad.com/sarahbjones/2008/06/happy-friday-i-hosted-our-neighbor-book-club-last-nightwhich-prompted-me-to-make-this-strawberry-monstrosity-there-is-e.html
grace
an excellent use for cornmeal! and blueberries and apricots! and butter! (then again, what isn’t an excellent use for butter?) ya done good. :)
bunny
your right i think you nailed it. isn’t baking the perfect obsession, you can be creative and eat it all in one day. instant gratification.
Rory
New reader here. Not only are you obviously a great baker, but a great writer and excellent food photographer! I’m really enjoying your blog!
Deborah
Just say brown butter and I come running!!
Deb Schiff
Gorgeous! You are not alone, by the way. There are days I think of cornbread endlessly — especially now that I’ve finally seasoned my cast-iron pan properly.
I really enjoy your blog, especially your photos. Great technique!
Evan
BROWNIES!!! Brown butter brownies! I think I’ll give that a shot. ;)
Lizette
Awesome. I’m your new fan.
Evan
That browned butter technique could be used so many ways! THAT’s what I’ll be thinking about all day……..
Mike
I really like the idea of these muffins! When I think cornbread, I get stuck in one of two styles: the honeyed and buttered version or the loaded with corn, peppers, etc version. This looks a lot more interesting and like a really great way to start the day. I’ll have to try this one out
Allison Fouse
You’re killin’ me! Breakfast, anyone!?
peabody
I love the use of the apricots. I could think about cornbread all day. :)