Skillet Cornbread
Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.
If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.
Skillet Cornbread
Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.
If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.
Cooking Instructions
- 1
Preheat oven to 375 degrees
- 2
In a 12 inch cast-iron skillet, heat the butter until dark brown, constantly stirring to avoid burning. Pour into large bowl, filtering out any sediment that may occur. Place pan in oven to keep warm
- 3
Whisk in maple syrup, then milk.
- 4
In a separate bowl, whisk eggs. Pour into mixture, combine.
- 5
Whisk in cornmeal, making sure to break up any clotted pieces.
- 6
Take the pan out of the oven. Add a small touch if necessary to ensure it is coated well.
- 7
Pour batter into skillet, cook for 20-30 minutes or until golden brown all the way to the middle of the skillet. Cornbread will be done when the edge starts to crust.
- 8
Take bread out of oven, let cool on cooling rack for 10 minutes.
- 9
Run butter knife around the edge of the pan to separate.
- 10
After 30 minutes, run a thin spatula under the cornbread to make sure it separates cleanly from pan
- 11
Turn over onto cutting board.
- 12
Cut and serve.
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