Email to Shelley Dillard-Hamm      

Brown Butter Cornbread

Source of Recipe

seriouseats.com


Recipe Link: https://www.seriouseats.com/moist-and-tender-brown-butter-cornbread-recipe?hid=650e8e03e05c9d9c1a8306311d6cf49721bd3a51&did=9574515-20230701&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=070123&lctg=650e8e03e05c9d9c1a8306311d6cf49721bd3a51

List of Ingredients

7 tablespoons unsalted butter, plus more for serving
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
4 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 eggs
6 ounces (about 3/4 cup) sour cream
4 ounces (about 1/2 cup) cultured buttermilk
Honey, for serving


Recipe

Adjust oven rack to center position and preheat oven to 425 degrees. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 to 20 minutes (you can measure your wet and dry ingredients while waiting). Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add eggs, sour cream, and buttermilk to a second bowl and whisk together. Whisking constantly, slowly drizzle in reserved browned butter. Stir wet ingredients into dry ingredients until just combined.

Swirl the hot skillet to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly, then return to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes. Let cool 10 minutes, then serve with extra butter and honey at the table. Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.