Brown Butter Skillet Cornbread
Browning the butter gives this cornbread a deliciously nutty taste and cooking it in a skillet gives it a beautiful crunchy crust.
1 hr total time
30 mins active time
Easy
Serves 8
Ingredients
Measurements:
- 1½ cups (9 oz) fine cornmeal (yellow or white)
- 1 cup (5 oz) all-purpose flour
- ¼ cup (1¾ oz) white sugar
- 1 tsp kosher salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 4 oz unsalted butter
chopped
- 2¼ cups (18 fl oz) buttermilk
at room temperature
- 2 large eggs
lightly beaten, at room temperature
- Honey
to serve
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Instructions
- 1Place all the dry ingredients listed below in a large bowl and stir with a whisk to combine.
- 2Place a 10-inch cast iron skillet over high heat, once heated add the butter and swirl to coat the skillet. When the butter turns a nut-brown color immediately remove from the heat and pour into a heatproof bowl. Place the skillet in the oven in rack position 6, do not wipe out.
- 3The oven will preheat. Meanwhile, continue to the next step.
- 4Add the buttermilk and eggs to the brown butter and whisk to combine. Make a well in the dry ingredients and whisk the brown butter mixture into the dry ingredients to form a smooth batter.
- 5Once preheated, spread the batter evenly into the hot skillet. Slide the rack into the oven and start the timer.
- 6The cornbread is ready when a skewer inserted into the center comes out clean. If not, give it a bit more. Cool in the skillet for 10 minutes before slicing.
- 7Serve hot or warm drizzled with honey.