Brown Butter Skillet Cornbread

Описание: The browned butter in this recipe yields a delicious and moist cornbread. You can use regular cornmeal, but we ground our food storage dry corn that had been treated to release all the nutrients and enhance the corn flavor.

Recipe:
Brown Butter Skillet Cornbread

Dry Ingredients
½ cup + 1 tbsp butter or ghee
1 cup fine yellow cornmeal (nixtamalized, if possible)
1 cup all-purpose flour
¼ cup sugar
1 tsp kosher salt
2 tsp baking powder
1/4 teaspoon baking soda

Wet Ingredients
2 eggs
¾ cup sour cream
½ cup cultured buttermilk

Add last
¼ cup hot water

Preheat oven to 425°F. Place butter in a 10-inch cast iron skillet and place in oven.
Heat until butter is melted and well browned, 10 to 20 minutes. Remove skillet from oven and pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon in skillet in the oven. Use a pastry brush to coat all surfaces inside the skillet with the hot butter.

Combine dry ingredients in a large bowl. Combine wet ingredients except hot water in a separate bowl. Add wet ingredients to dry ingredients and whisk together. Slowly drizzle and mix in reserved browned butter and stir well until just combined. Mix in hot water.

Spoon batter into skillet smoothing the top lightly, then return to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes or until an instant read thermometer measures 200°F. Let cool slightly, then serve with extra butter and honey at the table.


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