Description
One lightly sweet, brown-butter buttermilk cornbread baked in a 10-inch skillet.
Ingredients
Scale
- 6 tablespoons Unsalted butter
- 1 1/4 cups Fine yellow cornmeal
- 3/4 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 3/4 teaspoon Fine salt
- 1 cup Cultured buttermilk
- 2 eggs Large eggs
Instructions
- Heat oven to 425°F. Melt 6 tbsp unsalted butter in a 10-inch cast-iron skillet over medium heat, swirling until milk solids turn amber and smell nutty, roughly 5–8 minutes. Pour into a heatproof cup, leaving approximately 1 tbsp browned fat in the skillet; keep the pan hot but not smoking.
- Whisk 1 1/4 cups fine yellow cornmeal, 3/4 cup flour, 2 tbsp sugar, 2 tsp baking powder, 1/4 tsp baking soda and 3/4 tsp salt. In a second bowl whisk 1 cup buttermilk and two eggs, then whisk in the reserved pourable browned butter after it has cooled slightly.
- Fold wet into dry just until combined. Carefully swirl the hot skillet to coat, pour in the batter and spread lightly. Bake at 425°F approximately 25–30 minutes until edges brown and a center skewer comes out without wet batter.
- Set the skillet on a heatproof surface for 10 minutes. Use oven mitts for the still-hot handle; slice into eight wedges and serve warm. Record butter browning, batter depth and actual bake time in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: brown butter 5–8 minutes within prep, bake 25–30 minutes and cool 10 minutes; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 30 minutes
- Category: Breads & Sides
Nutrition
- Serving Size: One wedge