Brown Butter Skillet Cornbread
This is a sweet and moist cornbread that pairs well with spicy chilis.
From the New York Times. While the original recipe calls for an 11-12 inch cast iron skillet, this recipe has routinely overfilled my skillet. Thus, I'd recommend a bigger skillet; either cast iron or enameled (like Le Creuset). You can also use a 9 x 13 baking dish; preheat it in the oven before adding the batter.
From the New York Times. While the original recipe calls for an 11-12 inch cast iron skillet, this recipe has routinely overfilled my skillet. Thus, I'd recommend a bigger skillet; either cast iron or enameled (like Le Creuset). You can also use a 9 x 13 baking dish; preheat it in the oven before adding the batter.
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12 tbsp (1.5 sticks) unsalted butter
0.5 c maple syrup 2.25 c buttermilk 3 large eggs 1.5 c cornmeal 0.5 c whole wheat flour 0.5 c all-purpose flour 1.5 tbsp baking powder 1.5 tsp salt 0.5 tsp baking soda |
Heat oven to 375°F.
On the stovetop, heat a oven-safe skillet (preferably cast iron) over medium heat and melt the butter. Cook, swirling, until the foaming subsides and the butter turns a deep brown and smells nutty. (Do not let it burn.) Pour browned butter into a large bowl. Do not wipe out the skillet. Whisk the maple syrup into the butter, then whisk in the buttermilk. Ensure that this mixture is cool, and then whisk in the eggs. Then whisk in teh dry ingredients. Pour batter into the still-hot skillet, and then bake until the top is golden brown and a tester inserted comes out clean, 30 to 40 minutes. Cool for 10 minutes before slicing and serving. |
Notes: You can use either medium ground or fine ground cornbread. I've used the medium grind and I do find a few gritty bits, but they don't really bother me. If you don't have or don't like whole wheat flour, you can substitute in all-purpose.