Cornbread

Name: Cornbread
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

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Chef

Suzanne Goin

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Cookbook

Sunday Suppers at Lucques

Published by Knopf

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This image courtesy of Joseph DeLeo

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationvegetarian

Mealdinner

Moodblue

Taste and Texturebuttery, sweet

Type of Dishcorn bread

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

Instructions

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.

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SissieSass

Jun 29, 2017

We love to pair this recipe with meals like soup beans and ham in my house. I also like to use this dish as a side for polish sausage recipes. For some reason the combination between the sausage and the cornbread is a match made in heaven for me. What do you like to serve your cornbread with when you make it?

Atacat 9231994

Oct 29, 2009

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!