Brown Butter Cornbread
Ingredients
- 166.7 gCorn flour (sifted)
- 100 gWheat flour (sifted)
- 266.7 mlFermented milk (at room temperature)
- 66.7 gUnsalted butter (browned)
- 1.3 pcEgg (beaten)
- 33.3 gBrown sugar
- 1.3 tspBaking powder
- 0.7 pinchGray sea salt
Method
A golden crust that cracks under the bite, revealing an intense yellow crumb, dense yet melting. The smell of warm corn mingles with the hazelnut butter aroma filling the room.
- 1
Preheat oven to 200°C. Place butter in a cast-iron skillet or baking dish. Bake for a few minutes until the butter foams, sings, and turns amber with a nutty aroma.
- 2
In a mixing bowl, combine corn flour, wheat flour, brown sugar, baking powder, and salt. Sift if necessary to avoid clumps.
- 3
Whisk eggs with fermented milk in a separate container. The mixture should be smooth and fluid.
- 4
Pour liquids over the dry ingredients. Add half of the melted brown butter from the pan. Mix quickly with a spatula: if a few lumps remain, it's perfect, do not overwork the batter.
- 5
Pour the batter into the hot pan (the edges should sear immediately). Bake for 20 to 25 minutes. A knife tip should come out dry and the surface should be golden brown.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter; lumps ensure a light crumb.
- Using a preheated cast-iron skillet is key to getting that inimitable caramelized crust.
How long does this dish keep?
Keep for 2 days wrapped in a dry cloth. Toast slices with butter to revive them.
