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12 tablespoons (1 1/2 sticks, or 170 g.) unsalted butter
1/2 c. (120 ml.) maple syrup
2 1/4 c. (530 ml.) buttermilk
3 large eggs
1 1/2 c. (180 g.) yellow cornmeal (fine or medium-coarse grind)
1/2 c. (65 g.) whole wheat flour
1/2 c. (60 g.) all-purpose flour
1 1/2 tablespoons (18 g.) baking powder
1 1/2 teaspoons (9 g.) kosher salt
1/2 teaspoon (5 g.) baking soda
Preheat oven to 375° F.
On the stovetop, in a 11- or 12-inch skillet (ovenproof and
preferably cast iron), melt the butter over medium heat. Cook,
swirling pan to lightly coat sides and bottom, until the foam
subsides and the butter turns a deep nut brown. (Watch carefully
to see that it does not burn.).
Pour brown butter into a large bowl. (Do not wipe out the pan.)
Whisk the maple syrup into the butter, then whisk in buttermilk.
The mixture should be cool to the touch; if not, let cool before
whisking in the eggs. Then whisk in the cornmeal, flours, baking
powder, salt and baking soda.
If the skillet is no longer hot (cast iron retains heat longer
than other metals), reheat it briefly on the stove for a few
minutes. Scrape batter back into it. Bake until the top is golden
brown and a toothpick inserted into it emerges clean, 30 to 40
minutes. Cool in the skillet for 10 minutes before slicing.
Source: The
New York Times (via Maggie)
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