If you’ve eaten enough cornbread, chances are you’re aware of the sweet-versus savory camps, neither willing to admit there’s more than one way to make cornbread. I grew up eating a savory skillet version served alongside greens. At some point in my childhood, my mom (the family rebel) introduced us to Jiffy, and we switched to Team Sweet. These days, I believe there’s room for both kinds of cornbread. This recipe, with browned butter for nutty notes, straddles both worlds and makes you want to eat the entire skillet in one sitting. I prefer to coat the pan with bacon grease, which I always have on hand (y’all, I was raised up right!), or shortening. But if you only have oil or butter, that’s fine, too.
This recipe was excerpted from 'Everyday Grand' by Jocelyn Delk Adams. Buy the full book on Amazon.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Position a rack in the middle of the oven and preheat to 400°F.
Step 2
In a small saucepan, melt the butter over medium heat and cook until it begins to brown and tiny flecks of nuttiness develop, about 4 minutes, being careful not to let it burn. Remove from the heat and let cool until warm to the touch.
Step 3
In a large bowl, whisk together the flour, cornmeal, sugar, and baking powder until combined. In a separate medium bowl, whisk together the buttermilk, honey, oil, eggs, vanilla, and the cooled brown butter. Add the wet ingredients to the dry ingredients and mix until well combined; set aside.
Step 4
Thoroughly grease a 10-inch cast-iron skillet with bacon grease and place it in the oven to heat for 4 to 5 minutes. Transfer the skillet to a heatproof surface and pour in the batter. Bake for 20 to 25 minutes, until the top is crisp and golden brown.
Step 5
Transfer to a wire rack and let cool slightly, then serve straight from the skillet.
Recipe notes
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