Brown Butter Skillet Cornbread

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.

I saw a link on Facebook (thank you Kamilla Kostolna Dandu) to Melissa Clark's recipe as it appeared on a New York Times Cooking page link. Since we most often cook for two, I've cut the original in half (but just click on the link above for the full size recipe.

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. Heat oven to 375°.
2. 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!
   
3. Pour brown butter into a bowl, Do not wipe out the skillet.
   
4. Whisk the maple syrup into the butter, then whisk in buttermilk. 
   
   
   
   
5. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
   
6. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
   
7. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
   
8. Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.
   
   
   
   
9. 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. Heat oven to 375°.
2. 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!
3. Pour brown butter into a bowl, Do not wipe out the skillet.
4. Whisk the maple syrup into the butter, then whisk in buttermilk. 
5. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
6. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
7. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
8. Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.
9. Cool in the skillet for 10 minutes before slicing.