Serve this fragrant cornbread with honey and butter for a flavor combination that will blow your mind.
Brown Butter and Thyme Cornbread
Makes 1 (12-inch) skillet
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Amount Per Serving
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3⁄4 cup unsalted butter, plus more for serving
- 10 sprigs fresh thyme
- 4 cups whole buttermilk
- 4 large eggs
- 2⁄3 cup honey, plus additional for serving
- 3 tablespoons canola oil
- 4 cups plain 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
- Preheat oven to 400°. In a 12-inch cast-iron skillet, melt 3⁄4 cup butter over medium heat. Add thyme sprigs; cook until butter starts to brown, 3 to 4 minutes. Discard thyme, and pour butter into a medium bowl. Whisk in buttermilk, eggs, and 2⁄3 cup honey.
- Wipe skillet with a paper towel. Add oil to skillet, and 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 of cornmeal mixture, and stir in buttermilk mixture just 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. Let cool for 10 minutes; serve warm with honey and butter, if desired.
Southern Cast Iron https://www.southerncastiron.com/