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.
- 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
Preheat oven to 375°F.
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.
In a small bowl, whisk together eggs and milk.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg mixture until combined.
Pour batter into pan and smooth out the top. Bake until golden and a cake tester comes out clean, about 25 minutes.
9 inch cake pan or cast iron skillet