Herbed Brown Butter Cheddar Cornbread

Ingredients

• 6 Tbsp unsalted butter, diced
• 2 cloves garlic, finely minced
• ¼ cup parsley, chopped
• ½ cup sliced green onion
• 1 cup gluten-free flour (King Arthur measure-for-measure works)
• 1 cup finely ground cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 8 oz extra-sharp cheddar cheese, shredded
• 2 cups buttermilk, room temperature
• 2 eggs, room temperature
• Melted butter, for serving

Directions

1. Preheat the oven to 400°F.
2. Heat the diced butter in a small skillet over medium heat. Let it bubble and cook until it turns from bright yellow to golden brown — you’ll know it’s “browned” when brown bits form at the bottom.
3. Off the heat, add the garlic and herbs. Stir 1 minute until fragrant, then transfer to a heat-safe bowl to cool a bit.
4. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the shredded cheese.
5. In another bowl, whisk the eggs, buttermilk, and the brown butter mixture.
6. Fold the wet ingredients into the dry until just combined.
7. Pour into a parchment-lined 8x8 pan and spread evenly.
8. Bake 25–30 minutes, until a toothpick comes out clean — the center should be puffed and the edges golden brown.
9. Cool in the pan briefly, then finish cooling on a wire rack. Brush with melted butter before slicing into 9 pieces.