Skillet Cornbread

3/4 cup (1 1/2 sticks) unsalted butter, plus more for serving

1 cup buttermilk

1/3 cup maple syrup

1/4 cup whole milk

3 large eggs

1 1/2 cups fine yellow cornmeal

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup sugar

1 1/2 tablespoons baking powder

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

Preheat the oven to 375 F.

Melt the butter in a 10-inch skillet over medium heat. Swirl the pan to coat the sides and the bottom. Cook, making sure not to burn the butter, until the foam disappears and the butter is a light brown color, 2 to 3 minutes. You’ll know the butter is ready when it starts giving off a nutty aroma. Pour the brown butter into a large bowl and set the skillet aside without wiping it out.

In a separate large bowl, whisk together the buttermilk, maple syrup, and whole milk. Whisk in the eggs. Add the cornmeal, flours, sugar, baking powder, salt, and baking soda and whisk until combined.

Pour the batter into the skillet. Bake for 20 minutes, or until the sides are golden brown and a toothpick inserted into the center comes out clean. Allow to cool and serve warm with butter.

(Recipe from Tiffani Thiessen’s cookbook “Pull Up a Chair,” pages, 94-95, published by Houghton Mifflin Harcourt, 2018.)