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Brown Butter Date Nut Cornbread

Brown Butter Date Nut Cornbread is a moist and flavorful twist on classic cornbread. It features nutty browned butter, sweet chopped dates, and crunchy hazelnuts, creating a rich, earthy balance of flavors. Perfect as a dessert, snack, or side dish, it combines sweet and savory elements for a unique and satisfying treat.

Recipe by Brit's Bites.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • ½ cup chopped Natural Delights Medjool Dates
  • ½ cup chopped hazelnuts, toasted
  • ½ cup granulated sugar
  • ½ cup unsalted butter
  • 1 large egg, beaten
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Preparation

  1. Melt butter in a skillet over medium heat. Cook, stirring occasionally, until the butter turns golden-brown and nutty. Remove from heat and set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together the browned butter, egg, and buttermilk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the toasted chopped dates and chopped hazelnuts.
  5. Pour the batter into a greased 9x9 inch cast iron skillet or baking dish. Bake in a preheated 400°F (200°C) oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool slightly before serving warm with butter and honey.
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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.