Brown-Butter Sweet Corn Skillet Blondies with Hot Honey

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup fresh sweet corn kernels
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup white chocolate chips
• 3 tbsp hot honey
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and lightly grease a 10-inch cast-iron skillet. Place the butter in the skillet over medium heat and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes.
2. 2Add the fresh sweet corn kernels to the browned butter and sauté for 2 to 3 minutes until the kernels are bright and lightly caramelized at the edges. Remove the skillet from heat and let the mixture cool for 5 minutes so it will not scramble the egg.
3. 3In a medium mixing bowl whisk the brown sugar, granulated sugar, egg, and vanilla until smooth and slightly glossy. Slowly stream in the warm corn-butter mixture while whisking constantly until fully combined.
4. 4In a separate bowl stir together the flour, cornmeal, baking powder, and kosher salt. Fold the dry ingredients into the wet mixture just until no dry streaks remain; the batter will be thick.
5. 5Fold in the white chocolate chips, then scrape the batter evenly into the same skillet and smooth the top with a spatula.
6. 6Bake on the center rack for 22 to 26 minutes until the edges are deep golden, the center is just set, and a toothpick inserted near the middle comes out with a few moist crumbs.
7. 7Remove the skillet from the oven and immediately drizzle the hot honey over the hot surface so it soaks in slightly. Sprinkle with flaky sea salt.
8. 8Let the blondies cool in the skillet for at least 15 minutes so they firm up enough to slice cleanly. Cut into 6 wedges and serve warm, optionally with a scoop of vanilla ice cream.