Brown Butter Cornbread
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Ingredients
6 tablespoons unsalted butter
5 ounces (1 cup) medium yellow cornmeal
5 ounces (1 cup) all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
6 ounces (3/4 cup) sour cream
4 ounces (1/2 cup) cultured buttermilk
Recipe
Preheat oven to 425.
Spray an 8x8 square baking dish with nonstick spray.
Brown the 6 tablespoons of butter on the stovetop.
Whisk cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
In a second bowl, whisk eggs, sour cream, and buttermilk.
While whisking, slowly pour browned butter into the second bowl with the rest of the liquid ingredients.
Stir wet ingredients into the dry ingredients until just combined.
Spoon batter into baking dish, smooth top lightly, and place in the oven.
Bake 25 minutes or until cornbread measures 200F in the center and has a light golden brown top.
Allow to cool for about 10 minutes and serve with butter or honey
Inspired by
https://www.seriouseats.com/moist-and-tender-brown-butter-cornbread-recipe