As if buttermilk cornbread couldn’t get any better, meet the favorite family member: Brown Butter Honey Cornbread. Brown butter adds a delicious, rich and nutty flavor that raises this corn bread to a different level. The honey combined with the browned butter that tops the cornbread when it’s fresh out of the oven is absolutely delicious. Making brown butter is a little bit art and a little bit science. It’s important to melt the butter slowly and keep an eye on it because if it cooks to long, it will become bitter. The milk solids in the butter will separate as it cooks, leaving a beautiful, golden brown liquid that will transform this (and any other dish) into a culinary masterpiece. Try it…seriously…not only will you be hooked on brown butter, you’ll be using is as much as you can as often as you can. Enjoy!
- 1 c self rising flour
- 1 c yellow corn meal
- 1 tsp salt
- 1 T baking powder
- ⅓ c sugar
- 1 egg
- 1 ½ c buttermilk
- ½ c butter 1 stick
- ½ c honey
- In a wide pot or skillet slowly melt butter until it begins to turn golden brown. Be careful not to burn the butter or it will become bitter. When butter is browned and ready, pour through a fine mesh strainer to separate the solids.
- Preheat the oven to 400 degrees F. Grease a 12 inch cast iron baking dish well (cooking spray is okay).
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, butter, and egg.
- Add the buttermilk mixture to the cornmeal mixture; do not overmix. The batter should be lumpy.
- Stir 3 tablespoons of the brown butter into the batter.
- Add batter to prepared baking dish. Bake until an inserted toothpick comes back clean, about 35 minutes.
- While the corn bread is baking, combine the remaining brown butter with the honey. Combine well.
- Remove from oven and top with brown butter – honey mixture.