Brown Butter Honey Child Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 cup all purpose flour
- ingredients
- 1 cup corn meal
- shortening
- brown butter honey child cornbread
- 1 cup buttermilk (i used coconut milk with a teaspoon of
- 1/2-1/3 cup honey (this comes down to preference- add less or
- 1/2 stick salted butter
- 1/4 cup canola or vegetable oil
- cast iron skillet
- Carbohydrate 228.618562620152 g
- Cholesterol 862.177809656462 mg
- Fat 94.7899993879051 g
- Fiber 15.0029798835806 g
- Protein 58.4167259254727 g
- Saturated Fat 17.2926508816358 g
- Serving Size 1 1 skillet (785g)
- Sodium 544.593170556723 mg
- Sugar 213.615582736572 g
- Trans Fat 5.6602208313323 g
- Calories 2008 calories
Preheat Oven to 400 degrees.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.Slowly add wet mixture to dry mixture and mix together until well combined.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy Baking!
