Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, plus extra for greasing
  • 1 cup All-Purpose Flour
  • 1 cup Yellow Cornmeal (Medium Grind)
  • 1/2 cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 2 Large Eggs, room temperature
  • 1 cup Full-Fat Buttermilk, room temperature
  • 1/2 cup Sweet Corn Kernels (fresh or thawed frozen)
  • 2 Tablespoons Honey (for optional glaze)
  • 1 Tablespoon Unsalted Butter, melted (for optional glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease the 8x8 inch pan generously with butter or line with parchment paper. Place the prepared pan in the oven while it preheats to ensure a crispy crust.
  2. Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue to cook, swirling occasionally, until the milk solids turn golden brown and smell nutty (about 3–5 minutes). Pour the browned butter (including the solids) into a heatproof bowl and allow it to cool slightly (about 5 minutes).
  3. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in the large mixing bowl. Ensure all leavening agents are evenly distributed.
  4. Whisk the room temperature eggs and buttermilk together in the medium bowl until combined. Drizzle the slightly cooled brown butter into the buttermilk mixture while whisking gently.
  5. Pour the wet mixture into the dry ingredients. Fold the mixture gently with a spatula, mixing only until just combined (do not overmix). Fold in the sweet corn kernels. Carefully remove the hot baking pan from the oven and pour the batter quickly into the centre. Bake for 25–30 minutes, or until the top is golden brown and a skewer inserted into the centre comes out clean.
  6. Remove the cornbread from the oven and set it on a wire rack. For an optional glaze, mix the honey/syrup and melted butter, and brush this mixture generously over the hot surface. Cool for 10 minutes before slicing and serving.