The beauty of this recipe is the brown butter. My tweak was to pour the batter back into the skillet that you browned the butter in. Of course.
- 1 stick butter
- 1 ear corn, kernels removed (optional)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp kosher salt
- 2 tsp baking powder
- 2 eggs
- 1 cup buttermilk
Preheat oven to 375º.
Melt butter in an 8" to 10" cast-iron skillet on medium heat. Cook for about 10 minutes until it starts to turn brown. Add the corn and cook briefly if you're including it.
As the butter is browning, mix together cornmeal, flour, sugar, salt, and baking powder.
In a separate bowl, whisk the eggs and buttermilk.
Mix wet and dry ingredients until just combined. Gently fold in the brown butter.
Pour the batter back into the skillet and bake for 25 minutes.
Let cool just enough to handle. Serve warm.