How we loved to receive this email!

 “Hi, I was camping at Cyprus Hills this summer and ate at the Camp Cookhouse in Elkwater, I still have dreams about their brown butter cornbread. Would it be at all possible that you could ask if they would give you this golden recipe to share with your readers and me.”
Barbara

 Thanks so much to Camp Cookhouse for generously sharing their recipe and making Barbra’s dream come true!

 

Camp Cookhouse Brown Butter Cornbread

Yield: Makes one 13x9" cake pan

Ingredients

2 1/3 cup (400g) cornmeal

4 cups (1 L) full fat buttermilk

2 2/3 cup (400g) All Purpose flour

2 Tbs baking powder

1 tsp baking soda

About ½ of one nutmeg nut, freshly grated

1 cup (225 g) salted butter

4 eggs

½ cup brown sugar

1½ Tbs salt

1 large lime, zested

Preparation

  1. Whisk together the cornmeal and buttermilk. Cover and refrigerate overnight - up to a few days. When you're ready to bake, remove from the fridge, crank your oven to 450º F (don't use convection) and grease and sugar a 13 x 9” cake pan.
  2. Sift together flour, baking powder, baking soda, and nutmeg, and set aside.
  3. Place the butter in a tall, medium pot and put on high heat on your stove. Cook occasionally swirling the pot. When the sugars are a light toasted brown colour remove from the heat and let cool - the colour will continue to darken a bit.
  4. In a stand mixer with the whip attachment combine the eggs, sugar, salt, and lime zest, and add the lime juice to the buttermilk-cornmeal. Whip on high for several minutes until it is very frothy.
  5. Add a touch of water and scrape the sugars that may have stuck to the bottom of the pot. Turn the mixer off, pour in the butter (make sure to get all the sugars from the butter!) and whip briefly again. Pour in the buttermilk-cornmeal and mix to combine. Add the flour mixture and mix until just combined - some small lumps are fine but ensure there are no dry clumps of flour.
  6. Pour into the cake pan and pop into the oven for 15 minutes - then drop the temperature to 325º F and bake for a further 20-25 minutes.
  7. The cornbread is done when the centre springs back if gently pushed or if a skewer comes out clean. When done, remove from oven and immediately invert onto a tray. Allow to cool, cut and enjoy!
https://culinairemagazine.ca/brown-butter-cornbread/

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