Brown butter sweet cornbread
Binging with Babish · ♥ 60K likes · 2.9M views · 10 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Whisk the same baking powder, baking soda and salt into the dry mix, using three tablespoons of sugar in place of the honey.
Brown butter cornbread
- 3 tbsp sugar
- baking powder
- baking soda
- salt
- 1½ cup buttermilk
- 2 whole eggs
Whisk the buttermilk with the eggs, forgoing the pureed corn.
- 1 stick butter
Melt a stick of butter in a cast iron pan over medium heat, swirling constantly until the milk fats separate and turn brown.
- 2 whole ice cubes
Pour into a heatproof container and add two ice cubes, mixing one to two minutes until melted and cool enough for the eggs.
- 1 tbsp brown butter
Combine the brown butter, including the brown milk solids, with the eggs and buttermilk, then add to the dry and paddle gently to a pancake batter consistency.
Baking the brown butter version and tasting
Add the batter to the still hot pan lubed with about a tablespoon of the brown butter, smooth it out and bake at 425F for 20 to 25 minutes until deep golden at the edges.
- honey
- flaky sea salt
Brush with a few tablespoons of honey, sprinkle with flaky sea salt, cool 10 to 15 minutes and serve warm.