Ingredients:

  • 1 stick (113g) unsalted butter
  • 2 tbsp (30ml) honey
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue cooking, whisking occasionally, until small brown specks form at the bottom and it smells nutty. Remove from heat immediately and stir in the honey.
  2. Place a 10-inch cast iron skillet in the oven and preheat to 425°F (218°C). Carefully remove the hot skillet, pour in 2 tablespoons of the prepared brown butter, and swirl to coat the bottom and sides.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  4. Create a well in the dry ingredients and add buttermilk, eggs, vanilla, and the remaining brown butter mixture. Stir until just combined; do not overmix.
  5. Pour the batter into the sizzling skillet and bake for 20 minutes or until the edges are deep golden and a toothpick inserted comes out clean.