BROWN BUTTER SKILLET CORNBREAD

Ingredients

1/2 c. unsalted butter

2 c. yellow cornmeal

1 c. all-purpose flour

1 Tbsp. baking powder

1½ tsp. kosher salt

1 tsp. granulated sugar

2½ c. buttermilk

2 large eggs, room temperature

Preparation

Preheat oven to 425˚F. Place unsalted butter in a 10-inch cast-iron skillet, and place in oven until butter is browned, about 8 minutes. While butter browns, whisk together cornmeal, flour, baking powder, salt, and sugar in large bowl. Remove skillet from oven, and carefully pour 6 Tbsp. melted browned butter into a small heatproof bowl, reserving remaining browned butter in skillet. In separate bowl, whisk together buttermilk, eggs, and the 6 Tbsp. of melted browned butter. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined. Pour batter into remaining melted browned butter in hot skillet. Bake at 425°F until golden brown and a toothpick inserted in center comes out clean, 25 to 28 minutes. Let cool slightly; cut cornbread into slices, and serve warm.