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Honeychile Brown Butter Cornbread
This Jocelyn Delk Adams recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate.
👥 8 Servings👤 Jocelyn Delk Adams📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat to 400°F.
2
In a small saucepan, melt the butter over medium heat and cook until it begins to brown and tiny flecks of nuttiness develop, about ⏱️ 4 minutes, being careful not to let it burn. Remove from the heat and let cool until warm to the touch.
3
In a large bowl, whisk together the flour, cornmeal, sugar, and baking powder until combined. In a separate medium bowl, whisk together the buttermilk, honey, oil, eggs, vanilla, and the cooled brown butter. Add the wet ingredients to the dry ingredients and mix until well combined; set aside.
(125 grams) all-purpose flour1 cup(160 grams) medium or fine cornmeal1 cup(225 grams) well-shaken buttermilk1 cuplarge eggs, at room temperature2
4
Thoroughly grease a 10-inch cast-iron skillet with bacon grease and place it in the oven to heat for 4 to ⏱️ 5 minutes. Transfer the skillet to a heatproof surface and pour in the batter. Bake for 20 to ⏱️ 25 minutes, until the top is crisp and golden brown.
5
Transfer to a wire rack and let cool slightly, then serve straight from the skillet.
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