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Brown Butter Cornbread
Brown butter gives this cornbread a warm, nutty flavor.
Adapted from Mark Bittman.
Note: If you have a cast-iron skillet, by all means use it to make the cornbread. Simply melt the butter in the skillet and proceed as directed.
Brown Butter Cornbread
About This Recipe
| Yield: | makes 8 servings |
| Active time: | 15 minutes |
| Total time: | 40 minutes |
| Special equipment: | 9 inch cake pan or cast iron skillet |
| This recipe appears in: | Wake and Bake: Brown Butter Cornbread |
| Rated: |  |
Ingredients
- 4 tablespoons unsalted butter
- 1 1/4 cups whole milk
- 2 large eggs
- 1 1/2 cups coarse cornmeal
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
Procedures
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1
Preheat oven to 375°F.
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2
In a small skillet, melt butter over medium heat. After butter has melted, let continue to cook, stirring frequently, until butter has browned, about 3 minutes. Transfer to cake pan.
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3
In a small bowl, whisk together eggs and milk.
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4
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg mixture until combined.
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5
Pour batter into pan and smooth out the top. Bake until golden and a cake tester comes out clean, about 25 minutes.
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