Flavorful Herbed Brown Butter Cheddar Cornbread made with delicious brown butter and extra-sharp cheddar cheese. The cornbread is swirled with plenty of herby goodness and is perfectly tender and light. It’s so simple to make and the perfect show-stopping pairing for so many recipes!
I LOVE cornbread and this brown butter cheddar cornbread is my new favorite cornbread ever. My husband actually developed this recipe on a whim one night when he wanted some cornbread to pair with my gluten free gumbo recipe. We both tasted it and I immediately was like, “this has to go on the blog!”
Thankfully, test after test after test later, this herby brown butter deliciousness is ready for you! It takes just a little more work than my other more traditional cornbread muffin recipe but trust me, it is worth it.
Watch How to Make This Recipe
The combination of extra sharp cheddar, herbs, garlic, and fragrant brown butter really is something special. Whether you are pairing it with a hearty turkey chili or salsa verde chicken soup, or just enjoying a slice on it’s own, I know you’ll love it!
Brown Butter Cornbread Ingredients
Unsalted Butter: I love using a high-quality butter for this recipe because it’s really becomes the star of the how.
Garlic and Herbs: A combination of fresh garlic, parsley, and chopped chives bring so much flavor to this cornbread. I know it’s tempting but skip the pre-minced garlic and use the fresh stuff for this recipe for the best results.
Gluten Free Flour: To keep this recipe gluten free, you can use a gluten-free all purpose flour. My favorite gluten free flour is King Arthur’s Measure for Measure flour.
Corn Meal: Regular corn meal (sometimes called corn flour) is all you need here. If you like a little more texture in your cornbread you can use a medium grind corn meal.
Baking Powder: This helps to give the cornbread it’s rise. I know one tablespoon may seem like a lot but trust me on this one.
Cheddar Cheese: We’re specifically using extra-sharp cheddar cheese in this recipe to ensure that cheddar flavor shines through.
Buttermilk: I use buttermilk in all of my cornbread recipes and I love the lightness and tenderness it adds to the bread.
- gluten free flour – if you prefer, you can use regular all-purpose flour instead of gluten free flour.
- buttermilk – you can easily substitute full fat coconut milk for buttermilk in this recipe if needed. I’ve included instructions on how to make a plant-based buttermilk substitute, below.
- butter – I have not tried making this recipe with a vegan butter substitute. If you have experience browning vegan butter, by all means go for it! If browning the vegan butter is not an option, I suggest just simply melting the butter instead.
- cheddar – I love the flavor that extra sharp cheddar cheese gives this cornbread but feel free to play around with different shredded cheeses you enjoy. A blend of mozzarella and cheddar would likely be delicious in this cornbread.
How to Make
Step One: Start by preheating your oven to 400 degrees and lining an 8×8 pan with parchment paper.
Step Two: Next, it’s time to make the brown butter. Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot.
Watch How to Make Brown Butter
Step Three: Once the butter is brown, remove it from the heat and add in the garlic and herbs. Stir for one minute until fragrant and then transfer to a heat safe bowl to cool for a bit while you prepare the rest of the recipe.
Step Four: Start by prepping the dry ingredients. Add the the corn meal, gluten free, flour, baking powder, and salt to a large mixing bowl and whisk together until well combined. Then, add the shredded cheese and stir until well combined.
Step Five: To another mixing bowl, add the the eggs, buttermilk, and the brown butter herb and garlic mixture. Whisk all of the wet ingredients together until well combined.
Step Six: Pour the wet ingredients into the dry and gently fold until everything is well combined.
Step Seven: Pour the batter the prepared baking pan and spread out evenly.
Step Eight: Bake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown. Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.
Step Eight: Finish the cornbread by brushing a little melted butter on top. Slice into 9 pieces and serve!
Can I Use Almond Flour?
No. For this recipe you will not be able to replace the gluten free flour one-to-one for almond flour.
Can I Bake This Cornbread Into Muffins?
Yes! Transfer the batter to a muffin pan that has been lined with muffin liners or well-greased. Bake the muffins for 15-18 minutes at 400 degrees until a toothpick comes out clean and the tops of the muffins are golden brown. The tops of the muffins should bounce back if lightly pressed.
How to Make an Easy Plant-Based Buttermilk
If you don’t have buttermilk on hand you can easily make a quick substitute in a pinch!
- Pour one cup of full-fat coconut milk into a measuring cup.
- Add one tablespoon of vinegar or lemon juice to the milk.
- Let the milk sit for 5 minutes and stir again before using.
That’s it! The acid in the vinegar or lemon juice will help to give the coconut milk a similar taste and texture of buttermilk. It won’t be exactly the same but it will get you by and still taste great.
I’ve made this recipe using a homemade buttermilk substitute and I highly recommend using full-fat canned coconut milk instead of another plant-based milk like almond or soy.
Full fat coconut milk has a higher fat content than other plant-based milks and will give you results most similar to buttermilk.
Tips and Tricks for the Best Cornbread
- For the best results and to prevent sticking, don’t forget to grease or line your baking pan or muffin tin with parchment paper.
- Don’t overcook the cornbread – you want the cornbread to be tender so be sure to keep an eye on it and take it out as soon as a toothpick comes out clean.
- Don’t skip the extra butter on top! Spread a little butter over the cornbread before serving for extra deliciousness.
Recipes to Pair with Cornbread
Black Bean Butternut Squash and Turkey Chili
Healthy Pumpkin Chili
Southwest Chicken Chili
White Bean Turkey Chili
How to Freeze and Reheat
If you have leftover pieces of a cornbread you can easily freeze and reheat them later.
To freeze: Let the slices of cornbread come a complete cool and then transfer to an air-tight freezer safe storage bag. The muffins will stay fresh in the freezer for up to three months.
To reheat: When you are ready to reheat a slice of cornbread remove it from the freezer and let it come to a complete thaw on the counter. Then, wrap the slice in foil and reheat in a 350 degree oven until hot.
I hope you give this Brown Butter Cornbread a try! They are so fluffy and delicious and the perfect addition to your Thanksgiving menu!
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- 6 tablespoons unsalted butter, diced
- 2 cloves garlic, finely minced
- 1/4 cup parsley, chopped
- 1/2 cup sliced green onion
- 1 cup gluten free flour (I used King Arthur measure for measure flour)
- 1 cup finely ground corn meal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 oz extra sharp cheddar cheese, shredded
- 2 cups buttermilk, room temperature
- 2 eggs, room temperature
- melted butter, for serving
- Preheat oven to 400 degrees.
- Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot.
- Once brown, remove the butter from the heat and add in the garlic and herbs. Stir for one minute until fragrant and then transfer to a heat safe bowl to cool a bit.
- In a large mixing bowl whisk together the corn meal, gluten free, flour, baking powder, and salt. Then, add the shredded cheese and stir until well combined.
- In another bowl, whisk together the eggs, buttermilk, and the brown butter herb and garlic mixture.
- Pour the wet ingredients into the dry and gently fold until everything is well combined.
- Pour the batter into an 8×8 pan that has been lined with parchment paper and spread out evenly in the pan.
- Bake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.
- Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.
- Brush a little melted butter on the cornbread before slicing into 9 pieces and serving.
Keywords: brown butter cornbread, gluten free brown butter cornbread, gluten free cornbread, cheddar cornbread
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA