Maple Brown Butter Skillet Cornbread

Instructions

• • 1

    Preheat the oven to 190ºC (375ºF).

• Dry Mix

  • 1

    In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt and whisk until well mixed.

• Wet Mix

  • 1

    Heat a large cast-iron skillet over medium heat. Add the butter and cook until it turns brown and smells nutty.

  • 2

    Immediately pour the brown butter into a large bowl. Put the skillet aside as we'll be using it again later.

  • 3

    Whisk the maple syrup, sugar and buttermilk into the brown butter. If the mixture is not cool, allow it to cool down before proceeding. Once cool, add the eggs and whisk well until the mixture is homogenous.

• Cornbread

  • 1

    Add the Dry Mix to the Wet Mix and whisk well to combine. Add the corn and mix again.

  • 2

    Pour the combined mixture back into the skillet.

  • 3

    Bake in the oven until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.

  • 4

    Allow to cool for 10 minutes before flipping the cornbread out and cutting into pieces. Serve hot.