Sweet Brown Butter Cornbread
Browned butter adds a nuttiness to this sweet cornbread that you will find irresistible.
- 3 ounces unsalted butter divided
- 1 1/3 cups lukewarm milk
- 1/2 cup honey
- 3 large eggs at room temperature
- 1 1/3 cups all-purpose flour
- 1 cup masa harina corn flour
- 1/2 cup yellow cornmeal
- 1/3 cup raw/turbinado sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher or sea salt
Preheat oven to 400° F. Place an 8 to 10-inch cast-iron skillet in the oven. Put 2 ounces of the butter in a small skillet over a medium-low flame and let it melt and start to turn lightly brown. As soon as it smells nutty, and before it turns dark, remove it from the heat and set aside.
Whisk the milk, honey, and eggs together in a large measuring cup with a spout; set aside.
Whisk flour, masa harina, cornmeal, sugar, baking powder, and salt together in a large bowl. Make a well in the center, and pour in the wet ingredients. Beat by hand, with a wooden spoon, until just combined.
Drizzle in the slightly cooled browned butter, and beat again until it is well distributed.
Use a potholder to carefully remove the hot skillet from the oven; drop in the remaining 1 ounce of butter, and swirl it around to coat the bottom and sides of the pan.
Immediately pour in the batter. Return to oven and bake until golden and cooked through, 25-30 minutes (depending on the size of pan you used – check it with a toothpick in the center, it should come out clean).
Serve warm, slathered with Boysenberry Jam, alongside Gram’s Seasoned Chops and green beans. Of course, this is also good with plain butter, honey butter, or cinnamon-honey butter.