This is one of the BEST cornbread recipes I've ever tasted!
Tender, moist and slightly sweet with a nutty butter flavor, too!
Great with a little butter and some maple syrup. We also served it as a side alongside pulled pork and coleslaw. |
Brown Butter Skillet Cornbread Makes a 6" skillet full or cornbread
6 tablespoons butter
1/4 cup maple syrup
1 cup + 2 tablespoons buttermilk
1 jumbo egg or 1 1/2 large eggs (for 1/2 of a large egg -- whisk egg and measure out 1 tablespoon + 1 teaspoon)
3/4 cup yellow cornmeal (fine or medium-coarse grind)
1/4 cup whole wheat flour (I used white whole wheat flour)
1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
- Heat oven to 375°.
- On the stovetop, in a 6" skillet (overproof, preferably cast iron), 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. Watch carefully so it does not burn!
- Pour brown butter into a bowl, Do not wipe out the skillet.
- 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, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
- Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.
- Cool in the skillet for 10 minutes before slicing.
Recipe without photos . . .
Brown Butter Skillet Cornbread Makes a 6" skillet full or cornbread
6 tablespoons butter
1/4 cup maple syrup
1 cup + 2 tablespoons buttermilk
1 jumbo egg or 1 1/2 large eggs (for 1/2 of a large egg -- whisk egg and measure out 1 tablespoon + 1 teaspoon)
3/4 cup yellow cornmeal (fine or medium-coarse grind)
1/4 cup whole wheat flour (I used white whole wheat flour)
1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup maple syrup
1 cup + 2 tablespoons buttermilk
1 jumbo egg or 1 1/2 large eggs (for 1/2 of a large egg -- whisk egg and measure out 1 tablespoon + 1 teaspoon)
3/4 cup yellow cornmeal (fine or medium-coarse grind)
1/4 cup whole wheat flour (I used white whole wheat flour)
1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
- Heat oven to 375°.
- On the stovetop, in a 6" skillet (overproof, preferably cast iron), 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. Watch carefully so it does not burn!
- Pour brown butter into a bowl, Do not wipe out the skillet.
- 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, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
- Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.
- Cool in the skillet for 10 minutes before slicing.
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