Brown Butter Skillet Cornbread

Instructions:

Preheat oven to 375 degrees.

Melt the butter in a 12-inch ovenproof skillet over medium heat (cast iron or nonstick work best for this). Cook, swirling the pan gently, until the butter foams then turns a nutty brown color.

Pour the butter into a large bowl (do not wipe out the pan). Whisk in the maple syrup then the buttermilk. Whisk in the eggs then the cornmeal, flours, baking powder, salt, and baking soda.

If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. Pour the batter back into the pan and bake until a toothpick comes out clean, 30 to 40 minutes. Cool in the skillet for 5 or 10 minutes before serving.

Honey Butter

In a food processor or a stand mixer, combine 1 cup softened butter, 1/2 cup honey, 1/2 teaspoon salt, 1 egg yolk, and a splash of vanilla. Mix until completely combined. Store in the refrigerator.