The Only Sweet Cornbread Recipe You Will Ever Need
This is a brown-butter cornbread that uses maple syrup as a sweetener.
The best way to make cornbread from scratch is to use two bowls and a measuring cup. Compile the dry side first, then complie the wet side into another bowl. My pyrex measuring cup is a useful place for the browned butter to cool off..The is melted in the skillet while you mix the batter. Be sure to let the butter cool off before it goes in the wet side. It will cook the eggs otherwise!
The following recipe is great for a 9 inch skillet, and it doubles well in a 14 inch skillet.
The following recipe serves 6 people.
Utensils: Cast iron skillet, 2 large mixing bowls, measuring cup, measuring spoons, whisk, rubber spatula.
Ingridients dry side:
- 3/4 cup coarse cornmeal
- 1/4 all purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Ingridents wet side:
- 3/4 stick butter (browned, cooled)
- 1 cup buttermilk
- 1/4 cup maple syrup
- 1 egg
Preheat oven to 425f. Melt the butter in the skillet over medium heat until it browns. While this is happening, mix the ingredients together. First the dry, then the wet, in their respctive bowls. A heat resistant measuring cup is a good place to let the browned butter cool before mixing into the wet side (5 minutes or so of cooling will do). Don't cook the eggs inadvertently with the hot butter. Heat up the skillet again (be careful, obviously, don't start a fire). Leave the bottom of the skillet covered in brown butter.
Whisk dry ingredients together, Whisk wet ingredients together. Whisk dry ingredients into wet ingredients. Pour rthe batter into the hot skillet with the help of the rubber spatula. It should sizzle a good bit.
Put it into the preheated oven and cook for 20 minutes. a toothpick should pull out clean.