Brown butter cornbread
Skillet cornbread, a little sweet, with nutty brown butter.
Sample recipe. Replace with your own.
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Ingredients
- 8 tbsp unsalted butter
- 1 cup cornmeal, medium grind
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 2 large eggs
Steps
- Heat the oven to 425°F with a 10-inch cast iron skillet inside.
- Brown the butter in a small pan until it smells nutty and the solids turn amber. Set aside 1 tablespoon.
- Whisk the dry ingredients. Whisk the buttermilk, eggs, and the rest of the browned butter, then fold everything together until just combined.
- Swirl the reserved butter in the hot skillet, pour in the batter, and bake 18–22 minutes, until golden and a tester comes out clean.
Notes
Rest it 10 minutes before cutting. It’s better warm.