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Brown Butter Jalapeño Cornbread Casserole

brown butter jalapeño cornbread casserole - featured image
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A quick and easy summer casserole combining nutty brown butter with a gentle kick of jalapeño, tender cornbread texture, and optional sharp cheddar cheese for extra richness.

Ingredients

Scale
  • 1 cup (120g) cornmeal (stone-ground preferred)
  • 1 cup (120g) all-purpose flour
  • 6 tablespoons (85g) unsalted butter, browned
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk
  • 2 large eggs, at room temperature
  • 2 medium fresh jalapeños, finely chopped (seeds removed for mild heat or left in for spicier)
  • 1 cup (150g) whole kernel corn, drained if canned or fresh
  • 1 cup (100g) shredded sharp cheddar cheese (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Stir continuously as it melts and foams. After 4-5 minutes, when it turns golden brown with nutty aromas, remove from heat and pour into a bowl to cool slightly (about 5 minutes).
  2. Preheat the oven to 375°F (190°C). Grease an 8×8 inch (20×20 cm) casserole dish with butter or non-stick spray.
  3. Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
  4. Prepare wet ingredients: In another bowl, whisk 2 large eggs until frothy. Stir in 1 cup milk and the slightly cooled brown butter. The mixture should be warm but not hot.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Do not overmix.
  6. Fold in the finely chopped jalapeños and 1 cup whole kernel corn. If using, fold in 1 cup shredded sharp cheddar cheese.
  7. Transfer the batter evenly into the prepared casserole dish and smooth the top with a spatula.
  8. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Let the casserole cool for 10 minutes before serving to help it set and make cutting easier.

Notes

Use a light-colored pan to brown butter to watch color changes and avoid burning. Remove jalapeño seeds to reduce heat. Do not overmix batter to keep casserole tender. Tent with foil if edges brown too fast. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. For gluten-free, substitute flour with almond flour or gluten-free baking mix.

Nutrition

Keywords: brown butter, jalapeño, cornbread, casserole, summer recipe, spicy, easy, quick, crowd-pleaser

Find it online: https://bitesienna.com/brown-butter-jalape-n-o-cornbread-casserole-easy-summer-recipe-for-spicy-flavor/