ACTUAL CORN BREAD

MAKES ONE 8-INCH-SQUARE PAN

Here’s a secret: Most corn bread is really just cake.

This, however, is actual corn bread. How can you tell? Two ways. First, it is less sweet; with just one-third cup of sugar for the whole recipe, it leaves room for the other ingredients to have an impact. Second, it contains actual kernels of corn. I have no idea why most people don’t include corn in their corn bread. It’s naturally sweet, it gives the bread a juicy, moist texture, and it’s delicious. Ditch the extra sugar and add some kernels instead!

Putting the whole pan on top of your Baking Steel allows for even cooking, meaning that the inside is cooked through before the edges burn. And since you’re the baker, you can enjoy slices as big as you like.

8 tablespoons unsalted butter

62 grams (½ cup) all-purpose flour

190 grams (1½ cups) cornmeal

40 grams (⅓ cup) brown sugar

6 grams (1½ teaspoons) baking powder

1 gram (¼ teaspoon) baking soda

180 grams (1 cup) corn kernels (cut off the cob or frozen, thawed, and patted dry)

10 grams (2 teaspoons) fine sea salt

1½ cups buttermilk

1 large egg

1. Position a rack in the middle of your oven and place the Baking Steel on top. Preheat oven to 400°F for 45 to 60 minutes.

2. Meanwhile, heat the butter in a small skillet over medium heat, stirring occasionally. Once it begins to slightly darken in color, turn off the heat but continue to stir. The butter may darken a bit more and will take on a nutty aroma; milk solids will form (this is totally fine). Your butter is now browned, which will make the corn bread taste incredible. Set it aside and allow to cool.

3. In a large mixing bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, corn kernels, and salt.

4. In a separate medium bowl, whisk together the buttermilk and egg.

5. Pour about half of the browned butter into the bottom of an 8-inch-square baking pan and tilt to thoroughly coat the pan. Pour the rest of the browned butter into the buttermilk-and-egg mixture and stir to combine.

6. Pour the liquid into the dry ingredients and stir until just combined. Pour the batter into the baking dish and tilt the pan to spread the batter. Place the pan directly on top of the hot Baking Steel and bake for 20 to 25 minutes—rotating halfway through baking—or until a toothpick inserted in the center comes out clean.

7. Transfer to a wire rack to cool completely. Store well-wrapped leftovers at room temperature for up to 3 days or freeze for up to 1 month.