1 1/2 sticks cold unsalted butter, chopped
1/2 c. maple syrup
2 1/4 c. buttermilk
3 large eggs
1 1/2 c. yellow cornmeal
1/2 c. whole-wheat flour
1/2 c. all-purpose flour
1 1/2 Tbsp. baking powder
1 1/2 tsp. kosher salt
1/2 tsp. baking soda
Heat oven to 375 degrees. On the stove top, in an 11 or 12-inch skillet
(ovenproof, preferably cast-iron), melt butter over medium heat.
Cook, swirling pan to lightly coat sides and bottom, until the foam
subsides and the butter turns a deep nut brown. (Watch carefully to
see that it does not burn.) Pour brown butter into a large bowl.
(Do not wipe out the pan.) Whisk the maple syrup into the butter and
then whisk in buttermilk. The mixture should be cool to the touch;
if not, let cool before whisking in the eggs. Whisk in the cornmeal,
flours, baking powder, salt and baking soda. If the skillet is no
longer hot, reheat it briefly on the stove for a few minutes. Scrape
batter into skillet. Bake until the top is golden brown and a
toothpick inserted into the middle of it emerges clean, 30 to 40
minutes. Cool in the skillet for 10 minutes before slicing. Serves
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