A delicious labneh cornbread with a creamy, tangy labneh topping, perfect for Thanksgiving brunch or any holiday table. The labneh adds perfect moisture and tang to the cornbread.
1. Preheat oven to 350°F. Prepare a 8x8” aluminum baking pan with nonstick cooking spray and parchment paper that hangs over the sides, for easy lifting once cornbread is baked.
2. In a small saucepan over medium-high heat, melt the butter until it starts to bubble and foam. Then, whisk the butter constantly, allowing its milk solids to toast; you will start to see the butter take on a golden hue and have a nutty fragrance. Continue whisking until butter is a golden amber color with dark specs, then immediately remove from heat and pour into a heat-safe bowl.
3. In a large mixing bowl, whisk together flour, cornmeal, baking soda and salt until well combined. Separately, in a medium-sized mixing bowl, mix together the 2/3 cup sugar, browned butter, eggs, and labneh until well combined. Using a rubber spatula, fold the wet ingredients into the dry until just incorporated and no dry streaks remain; the batter will appear lightly yellow and fluffy.
4. Pour batter into prepared baking pan, sprinkle with extra 3 tbsp. sugar on top, and bake for 30-35 minutes, or until a toothpick or cake tester in the center of the bread comes out clean.
5. Before topping, allow cornbread to cool for at least 30 minutes. Top with labneh topping ingredients: labneh, then honey, then flaky sea salt. Serve and enjoy!
