Browned Butter Kefir Cornbread.

What’s got more tangy than plain milk and has less bite than buttermilk? Kefir, baby!

At our house, cornbread comes out a lot. It’s perfect for our veggie-based meals, it’s filling, easy and cheap. Oh, and it’s whole grain. Cornbread for the win!

I starting out following this Southern Living recipe to a tee. No doubt, it’s delish. But there is a ton of butter! And it gave us just a little too much of a buttermilk pucker face.

I’ve tweaked and made it my own. Try this Kefir cornbread on for size:

Browned Butter Kefir Cornbread

1/4 cup salted butter

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon stevia

1  Cup Kefir

1  Cup milk

1 large egg

*Pre-heat the oven to 425 degrees. Place a cast iron skillet inside as the oven warms up.

*Meanwhile, mix the dry ingredients together, then fold in the wet.

*When the skillet is hot, add your butter, close the door and allow it to brown. (Watch closely–it will burn!) The butter should be a light brown color and smell slightly nutty.

*When the butter is the color you like, use a potholder to grab the skillet and swirl the butter around to coat. Then pour your batter into the hot skillet. Place it back in the oven on the middle shelf.

*Bake at 425 for approximately 20 minutes, or until the cornbread is crisp on the edges and lightly brown on top.

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2 thoughts on “Browned Butter Kefir Cornbread.

  1. Pingback: Vibrant Chili to Feed a Crowd. | The Veggie Vore

  2. Pingback: Italian Stuffed Baby Bellas | The Veggie Vore

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