BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and 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 to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) 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 (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
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Jessica Madrid
[email protected]I can't wait to try this cornbread recipe. It looks so delicious!
Car Messer
[email protected]This cornbread is a great way to use up leftover corn. I always have a few ears of corn left over after I make dinner, and this is a great way to use them up.
Katie Walls
[email protected]I'm always looking for new cornbread recipes, and this one is definitely a keeper. It's so delicious and versatile.
Ilan Mcneal
[email protected]This cornbread is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
THE MAFIAS
[email protected]I love that this recipe uses brown butter. It gives the cornbread a rich and nutty flavor.
Shamso Hisaaqo
[email protected]This cornbread is the perfect side dish for any meal. It's moist, flavorful, and has a beautiful golden crust.
Jernel Charles
[email protected]I'm not sure what I did wrong, but my cornbread turned out really dense. I'm going to try making it again and see if I can get it right this time.
Ahmad Rajpoot
[email protected]Overall, I thought this cornbread was just okay. It wasn't bad, but it wasn't anything special either.
Rasool jan
[email protected]I found this cornbread to be a bit dry. I think I'll try adding some extra milk or buttermilk next time.
D.C ROY
[email protected]This cornbread is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Nur mohammad Islam
[email protected]I was skeptical about the brown butter, but it really does add a delicious flavor to the cornbread. I'll definitely be making this again.
Sihinemariam Hailegnaw
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
Lariah Johnson
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.
Rubyn Kissinger
[email protected]I made this cornbread for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy edges.
boitumelo leeuw
[email protected]This cornbread is amazing! It's so moist and flavorful, and the brown butter adds a delicious nutty flavor. I've made it several times now, and it's always a hit.