Skillet Brown-Butter Cornbread

1. Brown the Butter

Preheat your oven to 375°F. Place a 12-inch ovenproof skillet, preferably cast iron, on the stovetop over medium heat. Add the unsalted butter and allow it to melt completely. Let it continue to cook, swirling gently, until it turns a deep nut-brown and the foaming subsides. Once achieved, carefully transfer the brown butter into a large mixing bowl.

2. Mix Wet Ingredients

To the large mixing bowl with the brown butter, mix in the honey until well combined. Whisk in the buttermilk and eggs until the mixture is smooth.

3. Combine Dry Ingredients

Gradually incorporate the dry ingredients: yellow cornmeal, whole-wheat flour, all-purpose flour, baking powder, kosher salt, and baking soda into the wet mixture. If using fresh corn kernels, fold them in now. The batter should be well-mixed but with a few lumps.

4. Bake the Cornbread

If the skillet has cooled down, give it a quick reheat on the stove. Pour the batter into the preheated skillet, spreading it evenly. Transfer the skillet to the oven and bake for 25 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

Once baked, remove the skillet from the oven and allow the cornbread to cool for about 10 minutes. If desired, dust the top with a pinch of red chile powder for a hint of spice. Slice into 12 wedges and serve warm.