Ingredients:

  • 1 stick (113g) unsalted butter
  • 1 cup (160g) yellow cornmeal (medium grind)
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (6g) kosher salt
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp (42g) honey
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place butter in a light-colored saucepan over medium heat. Melt and whisk constantly until the butter foams, crackles, and develops mahogany-colored bits at the bottom with a toasted hazelnut aroma. Remove from heat immediately.
  2. Preheat oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside the oven to preheat.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate jug, whisk together the buttermilk, eggs, honey, and vanilla extract.
  5. Slowly drizzle the browned butter into the wet ingredients while whisking. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; do not overmix.
  6. Carefully remove the hot skillet from the oven. Spoon a tablespoon of browned butter into the pan and swirl to coat. Pour in the batter and bake for 30-35 minutes until a toothpick comes out clean and edges are deep golden brown.