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cornbread

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield : Serves 6

Ingredients

  • 10 tablespoons unsalted butter
  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon kosher salt
  • 2 extra-large eggs
  • 2½ cups buttermilk
  • 3 tablespoons honey

Directions

Preheat the oven to 400°F.

Heat a 10-inch cast-iron pan over medium heat for 1 minute. Add 8 tablespoons (1 stick) butter and cook 4 to 5 minutes, swirling the pan often, until the butter browns and smells nutty. Turn off the heat.

Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the dry ingredients.

Whisk together the eggs, buttermilk, and honey in another bowl. Pour the liquid into the well, and whisk until just combined. (Don’t overwork the batter.) Fold in the brown butter.

Return the cast-iron pan to the stove over medium-high heat. Swirl in the remaining 2 tablespoons butter, and when it foams pour the batter into the pan. Transfer the pan immediately to the oven, and bake 25 to 30 minutes, until golden brown and set.


© 2005 Suzanne Goin
 

Nutritional Information

Nutrients per serving (% daily value)

646kcal (32%)
280mg (28%)
1mg (2%)
202mcg RAE (7%)
397mg
77mg
15g
23g
6g
91g
134mg (45%)
1598mg (67%)
14g (69%)
25g (39%)
4mg (23%)
 

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  • Atacat

    10.29.09 Flag comment

    This recipe is so simple and delicious. The brown butter gives it a rich, nutty flavor you don't find in other cornbreads. It makes great leftovers for breakfast, lunch, dinner, or snack. This is my new favorite cornbread recipe!

 

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