Brown Butter Cornbread
Servings 8
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
- 7 tbsp unsalted butter
- 1 cup fine yellow cornmeal
- 1 cup flour
- 4 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- 2 eggs room temperature
- ¾ cup sour cream
- ½ cup buttermilk
- Honey & butter for serving
Instructions
- Preheat the oven to 425 degrees.
- Place the butter in a 10-inch cast-iron skillet and place it in the preheated oven to melt and brown for about 10 minutes, stirring occasionally. Don't let it burn!
- Remove from the oven and pour all of the butter except 1 tablespoon into a glass; set aside.
- Combine the cornmeal, flour, sugar, baking powder, salt, and baking soda in a bowl; mix well.
- In another large bowl, whisk the eggs, sour cream, and buttermilk together until well combined.
- Slowly drizzle the browned butter in the buttermilk mixture while whisking constantly, until well combined.
- Slowly add the flour mixture to the buttermilk mixture until well incorporated. Swirl the remaining butter in the cast-iron skillet, coating the bottom.
- Pour the batter into the cast-iron skillet and smooth the top lightly with a spoon.
- Place in the oven and bake for 20-23 minutes, or until a wooden tester inserted in the center comes out clean.
- Let the cornbread cool for 10 minutes, then slice and serve with butter and honey. Enjoy.