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Cornbread Sundae with Brown Butter Ice Cream

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Prep Time 35 minutes
Cook Time 23 minutes
Total Time 12 hours 54 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Cornbread Sundae
  • 1 piece cornbread reheated and crisped
  • 1 scoop brown butter ice cream homemade below, or store-bought
  • Honey for drizzling
  • Puffed sorghum berries recipe below or popcorn, for topping
  • Optional: Maldon sea salt flakes
Cornbread
  • 2 ¼ cups all-purpose flour
  • 2 ¼ cups yellow cornmeal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp salt
  • 1 cup sugar
  • ¾ lb. butter
  • ¼ cup cane syrup if unavailable, honey or sorghum works well
  • ½ cup neutral oil
  • 2 cups buttermilk
  • 6 eggs
Brown Butter Ice Cream
  • 1 ½ cups heavy cream
  • 1 ½ cups buttermilk
  • 8 egg yolks
  • ¾ cup white sugar
  • 1 tbsp kosher salt
  • ½ lb. brown butter
  • 1 vanilla bean or 1 tbsp vanilla extract
Puffed Sorghum Berries (or Popcorn)
  • 2 tbsp neutral oil
  • ¼ cup sorghum berries if unavailable, use regular popcorn
  • Salt to taste

Equipment

  • Fine mesh strainter
  • Stand mixer with whisk attachment optional
  • Ice cream machine

Method
 

Cornbread Sundae
  1. Reheat cornbread in the oven with a pat of butter until golden and crisp. (Cut to your liking if you didn’t bake it in a silicone mold.)
  2. Transfer cornbread to a plate.
  3. Add one scoop of brown butter ice cream.
  4. Pour honey over the ice cream and cornbread.
  5. Top with puffed sorghum berries.
  6. Add a pinch of Maldon sea salt flakes (optional)
Cornbread
  1. Combine and mix all dry ingredients (except sugar) in a bowl.
  2. In a stand mixer with a whisk attachment (or a bowl), whisk together eggs, sugar, oil, cane syrup, and buttermilk until well incorporated.
  3. Combine wet and dry ingredients; mix well.
  4. Pour 6 oz. of batter into a pan or silicone mold.
  5. Bake at 350°F for 10 minutes (adjust for your oven).
    6. Note: timing is based on a Rational iCombi Pro oven; home ovens may vary.
  6. Cool completely. Best baked a day in advance.
Brown Butter Ice Cream
  1. In a pot, combine heavy cream, salt, and vanilla; bring to a simmer.
  2. In a bowl, whisk egg yolks and sugar until smooth.
  3. Slowly pour the simmering cream into the egg/sugar mixture while whisking.
  4. Return mixture to the pot and stir constantly (3–5 minutes) over medium-low heat until slightly thickened.
  5. Remove from heat, then whisk in buttermilk.
  6. Add brown butter to a pot and cook on low until milk solids begin to brown.
  7. Strain browned butter into the ice cream mixture and refrigerate overnight (up to three days) to infuse.
  8. Before serving, strain out butter solids, churn in an ice cream machine, then freeze.
Puffed Sorghum Berries
  1. In a covered pot, heat neutral oil until shimmering.
  2. Add a few sorghum berries to test if the oil is ready, then Add remaining sorghum berries and cover.
  3. Shake occasionally once popping begins.
  4. When popping slows, remove from heat and season with salt.