Honey Brown Butter Cornbread

Voorbereiding

Few things make your kitchen smell as incredible as freshly baked cornmeal—except when it’s made with brown butter. The toasty, nutty aroma takes it to another level. And if the butter sputters as it cooks, don’t worry—that’s just the water evaporating so the milk solids can do their magic.

*This recipe originally ran stateside on HexClad.com.

1. Preheat oven to 400°F/200°C. 
2. Brown the butter. Melt 5 tbsp/75 grams of the butter in a a HexClad 10"/25 cm Hybrid Fry Pan over medium heat. Continue to cook, swirling occasionally, until butter is golden brown and smells nutty, 3 to 5 minutes. Use a flexible spatula to scrape the brown butter into a small bowl; set aside to cool slightly.
3. Return the pan to medium heat and add the remaining 1 tablespoon/15 grams butter. Once melted, remove from heat and let cool slightly. 
4. Make the cake. In a large bowl, whisk the flour, cornmeal, sugars, baking powder, and salt. In a separate bowl, whisk the buttermilk, egg, honey, and cooled brown butter. Gradually, add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, 18 to 22 minutes. Let cool 15 minutes before serving. 
6. While the cornbread cools, make the honey butter: In a small bowl, mix the butter, honey, and salt until smooth. 
7. Serve warm cornbread with honey butter.