Browned Butter Skillet Cornbread
Cornbread lovers, rejoice!
I happen to LOVE cornbread, and have a strange affinity to southern food and cooking. The first restaurant that I had the joy of opening was an amazing little southern concept back in 2014. Believe it or not, this Asian girl from California was the one who came up with a lot of the recipes include the buttermilk biscuits, fried okra, green tomatoes, buttermilk ranch dressing, shrimp and grits, and peach habanero hot sauce! Needless to say, that restaurant still has a big piece of my chef heart. This recipe is actually one that I adapted from a recipe I found in the New York Times! I usually pride myself in being fully original, but this one was too good to claim as completely my own! I hope you enjoy!
cornbread with chili made from the elk my husband got in the fall!
Browned Butter Skillet Cornbread
1 1/2 sticks butter
1/2 C brown sugar
2 1/4 C buttermilk
3 eggs
1 1/2 C cornmeal
1 C AP flour
1/2 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
Preheat the oven to 375 degrees.
In a 9” cast iron skillet, melt the butter on medium heat until lightly browned.
Meanwhile, whisk together the brown sugar, buttermilk, and eggs and set aside.
In a medium bowl, combine the dry ingredients and set aside.
Once the butter is melted and lightly browned, whisk into the buttermilk mixture. Do no wipe out the residual butter as that is what we are using to grease the pan!
Combine the buttermilk mixture with the dry ingredients and pour into the skillet.
Bake at 375 degrees for about 40 minutes or until lightly golden brown. Cool in the pan for at least 10 minutes before serving. Enjoy!