Brown Butter Cornbread
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 22 minutes
Servings: 8
Difficulty: Medium
Cuisine: American

Description:
A golden skillet cornbread with nutty brown butter, crisp edges, and a tender crumb that works with chili, soups, or holiday sides.

Ingredients:
- 1.00 Teaspoon kosher salt
- 0.50 Cup unsalted butter
- 2.00 Tablespoon honey
- 2.00 Piece eggs
- 1.00 Cup all-purpose flour
- 1.00 Tablespoon baking powder
- 1.00 Cup cornmeal
- 0.25 Cup sugar
- 1.00 Cup buttermilk

Instructions:
<ol><li>Heat the oven to 400 F with a 10-inch cast-iron skillet inside.</li><li>Melt the butter in a small pan over medium heat, stirring until the foam subsides and the butter smells nutty. Pour into a heatproof bowl.</li><li>Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.</li><li>Whisk the eggs, buttermilk, honey, and browned butter together, reserving 1 tablespoon butter for the skillet.</li><li>Fold the wet ingredients into the dry ingredients just until combined.</li><li>Brush the hot skillet with reserved butter, add the batter, and bake for 18 to 22 minutes until golden and set.</li><li>Cool for 10 minutes before slicing.</li></ol>

Notes:
<ul><li>Watch the butter closely; browned milk solids can burn quickly.</li><li>A hot skillet creates the crispest edge.</li><li>Use whole milk with 1 tablespoon lemon juice if you do not have buttermilk.</li></ul>

Source: https://recipesworthcooking.com/brown-butter-cornbread/export/