Brown Butter Corn Bread

This cornbread is rich and delicious. It goes great with chili.

• 12 tbsp butter
• 1/2 c honey
• 2 1/2 c buttermilk
• 3 eggs
• 1 1/2 c cornmeal
• 1/2 c whole wheat flour
• 1/2 c flour
• 1 1/2 tbsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 c corn kernels, frozen is fine
• Chipotle chili powder

Preheat oven to 375.

Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.

In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.

Let cool for 10 minutes, slice and serve.

Serves 6.

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