Brown Butter Maple Cornbread
Thomas J. Story
Yields12 ServingsTotal Time50 mins
AuthorDavid Nayfeld

Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants—we won’t judge. Try it with spicy jalapeño butter.

How to Make It

1

Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.

2

Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.

3

In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.

4

Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. Serve with Jalapeño Butter.

Ingredients

 11 tbsp unsalted butter
 ½ cup maple syrup
 2 ½ cups buttermilk
 4 eggs
 1 ½ cups cornmeal
 1 cup all-purpose flour
 3 tsp baking powder
 2 tsp salt
 1 tsp baking soda

Directions

1

Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.

2

Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.

3

In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.

4

Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. Serve with Jalapeño Butter.

Brown Butter Maple Cornbread