Brown Butter Skillet Cornbread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 193.5
- Total Fat: 9.7 g
- Cholesterol: 57.7 mg
- Sodium: 298.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.0 g
- Protein: 4.1 g
View full nutritional breakdown of Brown Butter Skillet Cornbread calories by ingredient
Introduction
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. Modified from: Cornbread That Gets The Most Out Of Butter.https://cooking.nytimes.com/recipes/10
16965-brown-butter-skillet-cornbread This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. Modified from: Cornbread That Gets The Most Out Of Butter.
https://cooking.nytimes.com/recipes/10
16965-brown-butter-skillet-cornbread
Number of Servings: 16
Ingredients
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10 tbsp Butter, unsalted
.5 cup Maple Syrup
2.25 cup Milk, 3.25% + .33 tbsp Cider Vinegar (or buttermilk)
3 large Egg, fresh, whole, raw
1.5 cup Yellow Cornmeal
1 cup Flour, white
1.5 tsp Baking Powder
1.5 tsp Kosher Salt
.5 tsp Baking Soda
Directions
1. Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
2. Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Serving Size: 16 pieces
2. Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Serving Size: 16 pieces
Member Ratings For This Recipe
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