Moist and Tender Brown Butter Cornbread

1. Preheat Oven and Heat Skillet

Adjust your oven rack to the middle position and preheat your oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat up.

2. Brown Butter

While the oven is preheating, melt 7 tablespoons of unsalted butter in the hot skillet. Carefully transfer the skillet to the oven and let the butter brown for about 10-20 minutes, until it reaches a deep golden color.

3. Prepare Dry Ingredients

Measure out 1 cup of fine yellow cornmeal, 1 cup of all-purpose flour, 4 tablespoons of sugar, 1 teaspoon of kosher salt, 2 teaspoons of baking powder, and 0.25 teaspoons of baking soda. Combine these dry ingredients in a large bowl, mixing them thoroughly.

4. Prepare Wet Ingredients

In a second large bowl, whisk together 2 eggs, 6 ounces of sour cream, and 4 ounces of cultured buttermilk. Once the butter in the oven is browned, carefully remove the skillet and slowly drizzle the browned butter into the wet mixture, whisking constantly.

5. Combine Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; you want the batter to retain some lumps for the best texture.

6. Prepare Skillet

Take the hot skillet and swirl the remaining melted butter around to coat the bottom and sides, ensuring your cornbread won’t stick. Spoon the batter into the skillet, smoothing the top with a spatula.

7. Bake Cornbread

Bake the cornbread in the preheated oven for 20-25 minutes, until the top is light golden brown and a skewer inserted into the center comes out clean.

8. Cool and Serve

Allow the cornbread to cool in the skillet for about 10 minutes before serving. Serve warm, with extra butter and a drizzle of honey for a truly comforting treat.