Brown Butter Maple Cornbread
Thomas J. Story
Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants—we won’t judge. Try it with spicy jalapeño butter.
How to Make It
1
Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.
2
Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.
3
In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.
4
Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. Serve with Jalapeño Butter.
Ingredients
11 tbsp unsalted butter
½ cup maple syrup
2 ½ cups buttermilk
4 eggs
1 ½ cups cornmeal
1 cup all-purpose flour
3 tsp baking powder
2 tsp salt
1 tsp baking soda
Directions
1
Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.
2
Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.
3
In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.
4
Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. Serve with Jalapeño Butter.
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