Browned Butter & Sour Cream Cornbread

By á-8242

Ingredients

• 4 T unsalted butter
• 1 t oil
• 1 1/2 cups stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 t baking powder
• 1 t salt
• 1/4 t baking soda
• 2 eggs, lightly beaten
• 1 cup sour cream

Preparation

Step 1

Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl and set aside to cool.
Preheat oven to 400˚. Rub an 8" cast-iron skillet with the oil; place in oven to heat.
In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, stirring, just until combined. Pour batter into skillet. Bake until golden and a toothpick inserted into the center comes out almost clean, about 20 minutes, then turn onto a wire rack and slice into wedges.