Browned Butter & Thyme Cornbread
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 10 minutes
Cook time: 35 to 40 minutes
Servings: Makes 1 (12-inch) loaf
- ¾ cup unsalted butter
- 10 sprigs fresh thyme
- 3 tablespoons canola oil
- 4 cups plain white or yellow cornmeal
- 2 cups all-purpose flour
- ¼ cup fresh thyme leaves
- 2 tablespoons baking powder
- 1 tablespoon Kosher salt
- 1 tablespoon ground black pepper
- 4 cups whole buttermilk
- 4 large eggs
- ⅔ cup honey
- honey, for serving
- butter, for serving
Preheat oven to 400˚F.
In a 12-inch cast-iron skillet, melt butter over medium heat. Add thyme sprigs; cook until butter starts to brown, 3 to 4 minutes. Pour butter into a medium bowl; discard thyme. Wipe skillet clean.
Add oil to skillet. 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.
Add buttermilk, eggs, and honey to reserved melted butter, and whisk until combined. Add buttermilk mixture to cornmeal mixture, stirring 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. Serve with honey and butter.