Brown Butter Cookie Cornbread Tres Leches

Chef Cynthia

Servings

9

Prep Time

30 minutes

Cook Time

40 minutes

Category

Dessert

Tres leches usually starts with sponge cake. This one starts with sweet cornbread, which turns out to be the better sponge — it soaks the milk and keeps a little grain of texture while it does. Spiceology Brown Butter Cookie Spice Blend runs through both the cornbread and the crumble on top, layering brown butter, brown sugar, and warm spice into every part of the build. Corn husks steeped into the cream give the whipped topping a green, grassy sweetness you cannot get out of a bottle.

Brown Butter Cookie Cornbread Tres Leches

Ingredients

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    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • ½ cup granulated sugar
    • 2 tsp baking powder
    • ½ tsp baking soda
    • 1 Tbsp Spiceology Brown Butter Cookie Spice Blend
    • ½ tsp kosher salt
    • 2 eggs
    • 1 cup buttermilk
    • ½ cup butter, melted
    • 2 ears fresh corn, husked (husks reserved), kernels cut off (about 1 cup)

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    • 1.5 cups heavy cream

    • Reserved husks from 2 ears of corn

    • 2 Tbsp powdered sugar

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    • ¾ cup evaporated milk
    • ¾ cup sweetened condensed milk
    • ½ cup corn husk cream (from above)

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    • ½ cup all-purpose flour

    • ¼ cup brown sugar

    • 1 Tbsp Spiceology Brown Butter Cookie Spice Blend

    • pinch of kosher salt

    • 3 Tbsp butter, melted

    Directions

    1. Heat the oven to 375°F and grease a 9x9-inch pan. Rinse the reserved corn husks and tear them into large pieces.

    2. In a saucepan, combine the heavy cream and the husks. Bring just to a simmer, then pull off the heat, cover, and steep 30 minutes. Strain, pressing the husks to get all the cream back, and refrigerate until fully cold, at least 2 hours.

    3. Whisk the cornmeal, flour, granulated sugar, baking powder, baking soda, 1 Tbsp Brown Butter Cookie Spice Blend, and salt in a large bowl. Whisk in the eggs, buttermilk, and melted butter until just combined, then fold in the corn kernels.

    4. Pour into the greased pan and bake 22–25 minutes, until the top is golden and a toothpick in the center comes out clean.

    5. While the cornbread bakes, make the crumble: rub the flour, brown sugar, remaining 1 Tbsp Brown Butter Cookie Spice Blend, salt, and melted butter together until clumpy. Spread on a parchment-lined sheet pan and bake at 375°F for 10–12 minutes, until deep golden. Cool completely — it crisps as it cools.

    6. Whisk the evaporated milk, condensed milk, and ½ cup of the cold corn husk cream. Poke the warm cornbread all over with a skewer, roughly 40 holes, and pour the soak over it in two additions, letting the first sink in before adding the second. Cover and refrigerate at least 2 hours, or overnight.

    7. Whip the remaining 1 cup corn husk cream with the powdered sugar to soft peaks.

    8. Spread the whipped cream over the chilled cornbread, scatter the crumble across the top, and cut into squares.
    Recipe Products
    It's back and here to stay
    Blend

    Brown Butter Cookie Spice Blend

    Key Ingredients

    Brown Sugar, Brown Butter, Cinnamon, Baking Soda