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Brown Butter Cherry Cornbread

  • Yield: 12 squares



  • 5 Tbsp unsalted butter
  • 1 1/4 cups flour
  • 1 1/4 cups cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 6 Tbsp light brown sugar
  • 6 Tbsp honey
  • 1 cup Bing cherries, pitted and quartered

Cherry Topping

  • 1 1/2 cups Bing cherries, pitted and quartered
  • 1 Tbsp sugar (to taste)
  • 1 Tbsp Amaretto
  • 1 tsp arrowroot starch
  • 2 tsp water


  1. Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet (or cake pan). Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour into a small bowl to cool slightly.
  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Combine buttermilk, eggs, brown sugar, and honey in a medium bowl; add to flour mixture and fold in until almost combined. Fold in cooled brown butter and cherries just until combined.
  3. Pour batter into prepared pan and smooth top with an offset spatula. Bake for 22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes; use a thin spatula to loosen cornbread from skillet before serving.
  4. For the cherry topping, combine cherries, sugar, and Amaretto in a medium bowl. Let stand 15 minutes, tossing occasionally. Place cherries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until cherries have softened. Whisk together arrowroot starch and water in a small bowl; add to cherry mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool slightly before serving.


Store leftover cornbread at room temperature and warm before serving. Store leftover cherry topping in an airtight container in the refrigerator up to 1 week.


  • Calories: 245
  • Carbohydrates: 40