Browned Butter Honey Cornbread

Preheat your oven to 375ºF. In a small bowl or measuring cup, combine the buttermilk and baking powder, then set it aside for a bit.

Melt the unsalted butter over medium heat in a 10.25″ cast iron skillet. Once melted, remove from heat and let it cool slightly while you get everything else ready.

In a mixing bowl, stir together the cornmeal, flour, and salt with a fork, making sure everything is evenly distributed.

In another bowl, beat your eggs until no streaks remain. Whisk in the sugar until combined, then add the buttermilk mixture, followed by the melted butter.

Place your skillet back on the burner over medium-low heat and add the salted butter. Stir frequently as it begins to brown, releasing that nutty aroma.

Pour the wet ingredients into the bowl with the dry ingredients. Stir together until just combined, with only small lumps remaining.

Once the butter is browned, pour the batter directly into the skillet. Use a silicone spatula to spread the batter evenly, being careful not to disturb the browned butter at the edges. Drizzle a bit of honey over the top if you’re feeling fancy.

Pop the skillet into the oven and bake on the middle rack for 20-25 minutes, until golden brown. A toothpick inserted in the center should come out clean when it’s done.

Baste with more salted butter and/or honey after baking, if desired. Dassit!