Brown Butter Skillet Cornbread

Using a hot skillet to bake the cornbread creates a delicious crispy edge. The generous number of eggs and buttermilk give it an almost custardy crumb. And, of course, everything with brown butter is better.

Recipe by Melissa Clark. Adapted for Honoré by Kim Post Watson

SERVES: 12

INGREDIENTS

10 T unsalted butter

⅓ C (113 grams) honey

2 ¼ C (550 grams) buttermilk

3 large eggs

1 ½ (180 grams) fine or medium ground cornmeal

1 C (125 grams) Hollis flour

1 ½ T (18 grams) baking powder

½ t (5 grams) baking soda

1 ½ t (9 grams) kosher salt

Chili powder for garnish

METHOD

  1. Preheat the oven to 375 F

  2. In a 12 inch cast iron skillet, melt the butter over medium heat. Cook until the butter stops splattering, swirling or stirring frequently, and the solids on the bottom start to brown, about 5 minutes. It will start to smell nutty. Watch carefully so it doesn’t burn. Remove from heat, pour the butter into a large bowl. Do not wipe out the pan and leave it in a warm place.

  3. In a small bowl mix the flour, cornmeal, baking powder, baking soda and salt.

  4. Whisk the honey into the butter, then whisk in the buttermilk. When it’s cool enough not to cook the eggs, whisk them in.

  5. Return the pan to the heat and heat until hot. Stir the dry ingredients into the wet ingredients until just incorporated. Pour into the hot pan and bake for 25-30 minutes. Begin testing at 25 minutes; a toothpick should come out clean.

  6. Let cool for 10 minutes, dust with chili powder and serve in the pan with extra butter and honey if desired.