Brown Sugar Cornbread

Ingredients

• 125 grams all-purpose flour (or gluten-free 1:1 flour (about 1 cup))
• 120 grams cornmeal (yellow, just shy of 1 cup)
• 2 grams salt (1/2 teaspoon)
• 5 grams baking powder (just shy of 2 teaspoons)
• 2 grams baking soda (3/4 teaspoon)
• 115 grams butter (1/2 cup, unsalted, melted and cooled)
• 85 grams brown sugar (1/2 cup packed)
• 2 large eggs
• 240 grams buttermilk (1 cup)

Instructions

1. 1

   Preheat the oven to 400F. Grease a cast iron skillet for ease of lift.

2. 2

   Sift the cornmeal, flour, baking soda, baking powder, and salt through a fine mesh strainer into a large bowl.

3. 3

   In a smaller bowl, whisk together the cooled melted butter and brown sugar until well combined. Add the eggs and whisk until barely combined so as not to burn the eggs.* Add the buttermilk and while until fully combined.

4. 4

   Create a well in the dry ingredients. Pour the wet ingredients into the well and stir with a wooden spoon or rubber spatula. Try not to overmix. A few small dry pockets is okay.

5. 5

   Pour the batter into the prepared skillet and bake for 20 minutes. The edges should be a darker brown in color and start to pull away from the skillet. The center will be golden brown, firm, and spring back when touched.

6. 6

   Allow to cool before cutting and serving as this gives the gluten time to solidify and the cornbread to hold its shape.