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Savory Brown Butter Thyme Cornbread

Thyme and Brown Butter Skillet Bread

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 1 cup yellow cornmeal Finely ground
  • 1 cup all-purpose flour Sifted
  • 1 tbsp baking powder
  • 1 tsp salt Kosher salt preferred
  • 0.5 cup unsalted butter Plus extra for greasing the skillet
  • 1 tbsp fresh thyme Finely chopped
  • 1 cup buttermilk Room temperature
  • 2 eggs Large, room temperature
  • 0.25 cup honey Can substitute with maple syrup

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cast-iron skillet with butter.
  • Melt 0.5 cup unsalted butter in a small saucepan over medium heat until browned and nutty. Remove from heat and stir in 1 tbsp fresh thyme. Let cool slightly.
  • In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
  • In a separate bowl, whisk 1 cup buttermilk, 2 eggs, 0.25 cup honey, and the slightly cooled thyme-infused brown butter.
  • Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
  • Transfer the batter to the prepared skillet, spreading it evenly. Bake for 20 to 25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
  • Allow the skillet bread to cool in the pan for 10 minutes before slicing into wedges and serving warm.