This is the best corn bread I have ever had! The browned butter adds such a depth of flavor. It pairs well with any soup or salad!
Recipe
In a large cast iron skillet brown 2 sticks of butter and let cool in the pan. Preheat the oven to 350 degrees. In a large bowl whisk together: 3 cups flour 1 cup fine corn flour/meal 1 cup cane sugar 2 tablespoons baking powder 1 tablespoon coarse sea salt
Mix all ingredients together and pour back into the skillet. Sprinkle with flaked sea salt and bake for 30 minutes.
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
