Brown Butter Honey Child Cornbread

• 1/2 sticks Salted Butter
• 1 cup All-purpose Flour
• 1 cup Cornmeal
• 1 Tablespoon Baking Powder
• 1/4 cups White Sugar
• 1 cup Buttermilk
• 1/2 cups Honey (this Can Vary From 1/3 Cup To 1/2 Cup Based On Your Sweetness Preference)
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cups Canola Or Vegetable Oil
• 1 Tablespoon Shortening

1. Preheat oven to 400 F.
2. In a 10 inch cast iron skillet, melt butter over medium heat and wait until light brown specks begin to develop in the butter causing the butter to turn a golden brown shade. When that happens, remove pan from heat and allow the butter to cool.
3. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract and oil.
4. Slowly add wet mixture into the dry mixture and mix together until well combined.
5. Coat a cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes to heat the shortening.
6. Remove cast iron skillet from oven and add cornbread mixture to skillet. Place it back in the oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy baking!

butter, allpurpose, cornmeal, baking powder, ubc, buttermilk, honey, eggs, vanilla, ubc, shortening

Taken from tastykitchen.com/recipes/breads/brown-butter-honey-child-cornbread/ (may not work)