Moist and Tender Brown Butter Cornbread

Ingredients

• 7 tablespoons unsalted butter, plus more for serving
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 4 tablespoons sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 eggs
• 6 ounces sour cream
• 4 ounces cultured buttermilk
• Honey, for serving

Directions

1. Set an oven rack in the middle of the oven and heat to 425 degrees F. Put the butter in a 10-inch cast iron skillet, then place the skillet in the oven until the butter has melted and turned deeply browned, 10 to 20 minutes. While that happens, you can get the wet and dry ingredients measured. Carefully pour the browned butter into a heatproof cup or bowl, keeping about 1 tablespoon in the skillet.
2. In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder, and baking soda. In another bowl, whisk the eggs, sour cream, and buttermilk until smooth and evenly combined. As you whisk, add the reserved browned butter in a slow stream. Pour the wet mixture into the dry mixture and whisk until the batter is uniform.
3. Take the skillet out of the oven and tilt it around so the melted butter coats the inside. Spoon in the batter, gently level the surface, and return the skillet to the oven. Bake until the top is pale golden and a wooden skewer pushed into the cornbread comes out clean, 20 to 25 minutes. Cool for 10 minutes, then bring it to the table with extra butter and honey. Store leftover cornbread in a sealed container in the refrigerator for up to 3 days.