Source
https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread
Change Log
- Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing.
Special Equipment
- 11 to 12 inch cast-iron skillet
Preheat Oven
- Preheat oven to 375°F.
Ingredients
- 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter
- ½ cup (120 ml) maple syrup (omit for savory dishes)
- 2 ¼ cups (530 ml) buttermilk
- 3 large eggs
- 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind
- 65 grams (½ cup) whole wheat flour
- 60 grams (½ cup) all-purpose flour
- 18 grams (1 ½) tablespoons baking powder
- 9 grams (1 ½) teaspoons salt
- 5 grams (½ teaspoon) baking soda
Preparation
Brown Butter
- On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat.
- Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.)
Wet Ingredients
- If using, whisk the maple syrup into the butter.
- Whisk buttermilk into the butter.
- The mixture should be cool to the touch; if not, let cool.
- Whisk in the eggs.
Combine with Dry Ingredients
Into the butter/buttermilk mixture, whisk in:
- Cornmeal
- Flours
- Baking powder
- Salt
- Baking soda
Bake
- If the skillet is no longer hot, reheat it briefly on the stove for a few minutes.
- Scrape batter back into the skillet.
- Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
- Cool in the skillet for 10 minutes before slicing.