This is a very moist, almost cake-like cornbread. The flavor of the nutty browned butter with maple flavor takes this cornbread over the top.
INGREDIENTS:
1/2 cup butter, cut into pieces
1 1/4 cups all-purpose flour
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
6 tablespoons maple sugar (or light brown sugar)
6 tablespoons pure maple syrup
METHOD:
Preheat oven to 400°F and generously grease a 10-inch cast iron skillet (or cake pan).
Place butter in a heavy saucepan over medium heat. Stirring constantly, melt the butter until it foams. The butter will begin to separate and turn clear, and then turn a deep brown, about 6 minutes. Pour into a small bowl to cool slightly.
In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, whisk buttermilk, eggs, maple (or brown) sugar, and maple syrup in a medium bowl.
Make a well in the dry ingredients. Add the buttermilk mixture to the flour mixture and stir until almost combined. Stir in brown butter just until combined.
Pour batter into prepared skillet and smooth top with an offset spatula. Bake for 18 to 20 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in a skillet on a wire rack for 10 minutes before serving. Slice into wedges.
