Cornbread

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 (6oz / 12 tablespoons / 1 1/2 sticks) unsalted butter
• 120ml (½ cup) maple syrup (omit for savory dishes)
• 530ml (2 ¼ cups) 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 (1oz / 1 ½ tablespoons) baking powder
• 9 grams (1 ½ teaspoons) salt
• 5 grams (½ teaspoon) baking soda

Preparation

Brown Butter

1. On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat.
2. 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.)
3. Pour brown butter into a large bowl. (Do not wipe out the pan.)

Wet Ingredients

1. If using, whisk the maple syrup into the butter.
2. Whisk buttermilk into the butter.
3. The mixture should be cool to the touch; if not, let cool.
4. Whisk in the eggs.

Combine with Dry Ingredients

Into the butter/buttermilk mixture, whisk in:

• Cornmeal
• Flours
• Baking powder
• Salt
• Baking soda

Bake

1. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes.
2. Scrape batter back into the skillet.
3. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
4. Cool in the skillet for 10 minutes before slicing.