Brown Butter Skillet Cornbread with Honey

⏱ 45 min · Serves 8

A crisp-edged, golden cornbread baked in a screaming-hot skillet, with nutty brown butter in the batter and a drizzle of honey over the top. Craggy crust, tender crumb, and best eaten warm with a smear of salted butter.

Per serving: 355 kcal · 7.5g protein · 45.0g carbs · 16.5g fat

Ingredients

• 115g (1 stick) unsalted butter
• 190g (1 1/2 cups) medium-grind cornmeal
• 125g (1 cup) plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp fine salt
• 300ml buttermilk
• 2 large eggs
• 3 tbsp honey, plus extra for drizzling
• 1 tbsp neutral oil, for the pan

Method

1. Put a 25cm (10-inch) cast-iron skillet in the oven and heat to 220C/200C fan/425F.
2. Melt the butter in a small pan over medium heat and keep cooking, swirling, for 3-4 minutes until it smells nutty and the milk solids turn golden brown. Pour into a bowl and leave to cool slightly.
3. Whisk the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
4. In a jug, whisk the buttermilk, eggs and 3 tbsp honey, then whisk in the brown butter (reserve 1 tbsp for brushing later).
5. Pour the wet mix into the dry and fold with a spatula just until combined - a few lumps are fine. Do not overmix.
6. Carefully remove the hot skillet, add the oil and swirl to coat. Scrape in the batter; it should sizzle. Level the top.
7. Bake for 20-25 minutes until deep golden and a skewer comes out clean. Brush with the reserved brown butter and drizzle with honey.
8. Cool in the pan for 10 minutes, then cut into wedges and serve warm.