Brown Butter Skillet Cornbread

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I love to bake, but considering our normal dietary parameters I don’t get to do it very often.  When Joe decided to smoke a few racks of baby back ribs in our Green Egg for a Southern Style cookout, this was my chance!

mise en place
mise en place

I guess, technically, this is a side dish but I listed it under “sweet treats” because it’s made with maple syrup. This gives it a slight sweetness, making it almost like a hearty cake rather than a bread.

The most difficult part of this recipe from the New York Times “cooking” section was browning the butter.  You have to monitor it the entire time so it doesn’t burn, but after that it’s smooth sailing.  Make sure you mix the dry ingredients separately from the wet ingredients, as usual with baking, then everything goes in the cast iron skillet and thrown in the oven.  Thirty minutes later you won’t believe the buttery, sweet, maple syrupy goodness!!!

Get the recipe HERE.

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