Maple Brown Butter Skillet Cornbread

Name: Maple Brown Butter Skillet Cornbread
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6
Cuisine: american
Ingredients: 180 g cornmeal; 120 g all-purpose flour; 15 g baking powder; 4 grams baking soda; 8 g salt; 170 g eggs; 180 g butter; 165 g maple syrup; 25 g sugar; 550 g buttermilk; 250 g corn (from a drained 400 g can)

By Jonathan Louis Ng

December 23, 2024

Brown butter. Maple syrup. Cornbread. Enough said.

side,american

ServingsDifficultyActive TimeTotal Time

intermediate

20m

The name is a mouthful to say, but a delicious mouthful nonetheless. It’s made like a cake — a dry mix of flour, cornmeal and baking soda is added to a wet mix of brown butter, egg and buttermilk — but baked in a cast iron skillet, which gives it a lovely brown crust. The addition of maple syrup and sugar means it toes the line between sweet side dish and salty dessert, but the addition of corn kernels sends it firmly into the savory camp. This is perfect on its own, but is also good at soaking up sauces when served alongside a main.

Ingredients

180 grams cornmeal
120 grams all-purpose flour
15 grams baking powder
4 grams baking soda
8 grams salt
170 grams eggs
180 grams butter
165 grams maple syrup
25 grams sugar
550 grams buttermilk
250 grams corn

Nutrition

Per serving (serves 6)

High protein

High saturated fat

High cholesterol

High sodium

Calories
613

Protein
13 g

Fat
30 g

Carbs
78 g

Instructions

1. 1
  Preheat the oven to 190ºC (375ºF).
Dry Mix
1. 1
  In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt and whisk until well mixed.
- 180 grams cornmeal
- 120 grams all-purpose flour
- 15 grams baking powder
- 4 grams baking soda
- 8 grams salt
Wet Mix
1. 1
  Heat a large cast-iron skillet over medium heat. Add the butter and cook until it turns brown and smells nutty.
2. 2
  Immediately pour the brown butter into a large bowl. Put the skillet aside as we'll be using it again later.
3. 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.
- 170 grams eggs
- 180 grams butter
- 165 grams maple syrup
- 25 grams sugar
- 550 grams buttermilk
Cornbread
1. 1
  Add the Dry Mix to the Wet Mix and whisk well to combine. Add the corn and mix again.
2. 2
  Pour the combined mixture back into the skillet.
3. 3
  Bake in the oven until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
4. 4
  Allow to cool for 10 minutes before flipping the cornbread out and cutting into pieces. Serve hot.
- 250 grams corn
- Dry Mix
- Wet Mix

Maple Brown Butter Skillet Cornbread

Ingredients

Nutrition

Instructions

Dry Mix

Wet Mix

Cornbread