Brown Butter Cornbread

It’s hard to imagine barbeque without cornbread. Here we’ve chosen to brown the butter, which adds an extra nutty, roasty note.

Serves 8

INGREDIENTS

For the dry mix

1 ½ cups cornmeal

½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons salt

For the wet mix

½ cup unsalted butter

2 tablespoons honey

1 ½ cups buttermilk

3 eggs

METHOD

Preheat the oven to 375°F with the fan on.

Make the wet mix. Brown the butter in a 10-inch skillet. Transfer to a medium mixing bowl, and let it cool for 10-15 minutes. Whisk in the honey, then the buttermilk, and lastly the eggs. Combine well.

Make the dry mix. Whisk the dry ingredients together in a small bowl. Stir this into the buttermilk mixture.

Bake. Pour the batter back into the skillet and bake for about 25 minutes, until a cake tester (or toothpick) inserted in the center comes out clean. Serve as is, or with honey and butter.