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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 12. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |