BROWN BUTTER AND HONEY CORNBREAD

Brown Butter and Honey Cornbread image

Provided by Dan Langan

Time 45m

Yield one 8-square cornbread (about 12 servings)

Number Of Ingredients 13

Nonstick cooking spray
1 stick (4 ounces) unsalted butter
1 cup (140 grams) stone-ground yellow cornmeal
1 cup (125 grams) all-purpose flour
1/3 cup (65 grams) sugar
2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup sour cream
1/3 cup (100 grams) honey
1/4 cup water
1 tablespoon vegetable oil
2 large eggs, beaten

Steps:

Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.