Brown-Butter Sweet Corn Skillet Cake with Honey Glaze

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1/2 cup plus 1 Tbsp unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/4 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3 Tbsp honey
• for dusting powdered sugar
• optional garnish fresh basil leaves

Instructions

1. 1Heat a 10-inch cast-iron skillet over medium heat. Add most of the butter and cook, swirling often, until the milk solids turn deep golden brown and smell intensely nutty, 3 to 5 minutes. Pour the brown butter into a large mixing bowl and let it cool 5 minutes; do not wipe the skillet.
2. 2Add the remaining butter to the same skillet and swirl to coat the bottom and sides. Keep the skillet off the heat for now.
3. 3Stir sugar into the bowl of brown butter until combined. Beat in the eggs one at a time, then the vanilla and milk, mixing until the batter looks smooth and glossy.
4. 4In a separate bowl whisk flour, cornmeal, baking powder, and salt. Add the dry ingredients to the wet and stir gently just until no dry streaks remain. Fold in the fresh corn kernels so they are evenly distributed.
5. 5Spread the thick batter into the buttered skillet and smooth the top. Bake at 350°F for 28 to 32 minutes until the center springs back when lightly pressed and a toothpick inserted in the middle comes out with only a few moist crumbs.
6. 6While the cake is still hot, warm the honey briefly so it is runny. Brush the honey all over the top of the cake so it soaks in and creates a shiny glaze.
7. 7Cool the skillet on a rack for 15 minutes. Dust lightly with powdered sugar and scatter a few torn basil leaves if using for a fresh late-summer note.
8. 8Slice into 6 wedges straight from the skillet and serve warm. The edges will be caramelized and the interior studded with sweet corn.