browned butter cornbread

• portioner: 8
• aktiv tid: 10 mins
• total tid: 35 min

Ingredienser

½ cup (112g) unsalted butter (page 33)

½ bunch of sage

½ bunch of thyme

1¼ cups (188g) unbleached all- purpose flour

⅓ cup (67g) granulated sugar

3½ tbsp (47g) light brown sugar

1¼ tsp (8g) fine sea salt

1 tbsp (13g) baking powder

1¼ cups (175g) finely ground yellow cornmeal

2 large eggs

1½ cups (350ml) buttermilk

Vejledning

1 Place an 8-inch (20-cm) cast-iron skillet in a cold oven, and preheat the oven to 400°F (200°C).

2 In a small pot, melt the butter over medium heat. Once melted continue cooking to brown the butter until it turns dark brown. Then turn off the heat.

3 Add the sage and thyme. Stir to combine, transfer the butter-herb mixture to a separate container, and set aside to cool.

4 In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, salt, baking powder, and cornmeal.

5 In a separate medium bowl, whisk the eggs. Whisk in the buttermilk.

6 Discard the herbs from the slightly cooled butter. In a slow stream, whisk the butter into the buttermilk mixture. Then whisk the wet mixture into the dry mixture until completely smooth and combined.

7 Remove the hot cast-iron pan from the oven, and lightly grease it with cooking spray. Add the batter to the pan, and spread it evenly.

8 Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for a few minutes in the pan and then remove to a cooling rack to cool completely. Cut into 8 wedges, and enjoy!