Classic cornbread gets a delightful twist with the addition of rich browned butter, thyme, and a drizzle of honey.
Browned Butter & Thyme Cornbread
Serves: 1 (12-inch) loaf
Ingredients
- 3⁄4 cup unsalted butter
- 10 sprigs fresh thyme
- 3 tablespoons canola oil
- 4 cups plain white or yellow cornmeal
- 2 cups all-purpose flour
- 1⁄4 cup fresh thyme leaves
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 4 cups whole buttermilk
- 4 large eggs
- 2⁄3 cup honey
- Honey and butter, to serve
Instructions
- Preheat oven to 400°.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add thyme sprigs; cook until butter starts to brown, 3 to 4 minutes. Pour butter into a medium bowl; discard thyme. Wipe skillet clean.
- Add oil to skillet. Place skillet in oven until oil is very hot, about 8 minutes.
- In a large bowl, whisk together cornmeal, flour, thyme leaves, baking powder, salt, and pepper. Make a well in center.
- Add buttermilk, eggs, and honey to reserved melted butter, and whisk until combined. Add buttermilk mixture to cornmeal mixture, stirring until combined. Carefully pour batter into hot skillet.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Serve with honey and butter.
