Ingredients
Equipment
Method
1. Prepare Your Pan & Preheat Oven
- First, preheat your oven to 350 degrees F (175 C). Thoroughly grease a 9x13 inch pan, ensuring every inch gleams with a light coat of grease to prevent sticking.
2. Brown the Butter
- In a light-colored saucepan, melt the butter over medium heat. Watch carefully as it melts and starts to foam. The milk solids will separate and begin to turn golden brown, then amber. Notice the wonderfully nutty aroma as the Maillard reaction occurs. Once it reaches a beautiful golden-brown color and smells fragrant, immediately remove it from the heat to prevent burning. Let the browned butter cool slightly.
3. Whisk Dry Ingredients
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Ensure everything is evenly distributed and the mixture looks uniform.
4. Combine Wet Ingredients
- In a separate medium bowl, combine the slightly cooled brown butter, oil, buttermilk, and eggs. Whisk until the eggs are fully incorporated and the mixture is smooth.
5. Combine Batter
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix, as this develops gluten and can lead to tough or dry cornbread. A few small lumps are perfectly fine.
6. Bake the Cornbread
- Transfer the batter evenly to your prepared 9x13 inch pan; it should spread easily. Bake for 35-45 minutes. The cornbread is ready when the top is golden brown, a toothpick inserted into the center comes out clean (or with only a few moist crumbs), and the edges start to pull away slightly from the pan.
7. Cool & Serve
- Allow the cornbread to cool in the pan for 15-20 minutes before cutting into squares. This cooling time is important for the cornbread to set and maintain its structural integrity, preventing crumbling. Serve warm.
Nutrition
Notes
For an extra treat, serve warm cornbread with a generous dollop of extra butter and a drizzle of honey. To keep your cornbread fresh, store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. It also freezes beautifully for up to 3 months. Do not overmix the batter to avoid a tough texture, and allow it to cool in the pan before cutting. Nutrition information is estimated based on common ingredients and serving sizes and may vary.