Brown Butter Skillet Cornbread

cooking.nytimes.com

12 tablespoons (1½ sticks)/170 grams unsalted butter

½ cup/120 ml maple syrup

2¼ cups/530 ml buttermilk

3 large eggs

1½ cups/180 grams yellow cornmeal, fine or medium-coarse grind

½ cup/65 grams whole wheat flour

½ cup/60 grams all-purpose flour

1½ tablespoons/18 grams baking powder

1½ teaspoons/9 grams kosher salt

½ teaspoon/5 grams baking soda

Directions at cooking.nytimes.com

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