Brown Butter Skillet Cornbread

Brown Butter Skillet Cornbread

I don’t get into this whole North vs. South cornbread debate thing. I went to college in the land of corn (Iowa), so I know good cornbread. When in a hurry, I sometimes just use the Marie Callender just-add-water quick mix. But if you have the time, this recipe is worth the effort.
Servings

3-4

Prep time

1 hr 45 min

Ingredients
  • 12 tablespoons unsalted butter
  • ½ cup maple syrup
  • 2 ¼ cups buttermilk
  • 3 large eggs
  • 1 ½ cups yellow cornmeal, fine or medium-coarse grind
  • 1 cup all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon baking soda
Preparation
Preheat oven to 375°. Grease an 8” iron skillet.

On the stovetop, in a large cast iron skillet or cornbread wedge pan, 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.

Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flour, baking powder, salt and baking soda.

If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30-40 minutes. Cool in the skillet for 10 minutes before slicing.

Source: Adapted from Melissa Clark, from NYT Cooking. © The New York Times Company
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