Brown-Butter Sweet Corn Skillet Cake with Hot Honey

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups fresh sweet corn kernels
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp ground cinnamon
• 1/4 cup hot honey
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 4 to 5 minutes.
2. 2Scoop out browned butter into a small bowl and set aside for the finish. Leave the rest in the skillet.
3. 3Add the sweet corn kernels to the skillet with the remaining brown butter. Sauté, stirring, until the kernels soften slightly and a few edges char, 3 to 4 minutes. Remove the skillet from heat and let cool 5 minutes so the eggs will not scramble.
4. 4In a large bowl whisk the granulated sugar, brown sugar, eggs, and vanilla until thick and pale, about 1 minute. Stream in the milk and whisk until smooth.
5. 5In a separate bowl stir together the flour, baking powder, sea salt, and cinnamon. Fold the dry mixture into the wet mixture just until no dry streaks remain; the batter will be thick.
6. 6Fold the warm corn and all the browned butter from the skillet into the batter. Scrape every bit of corn into the bowl so nothing is wasted.
7. 7Wipe the skillet lightly if needed, then pour the batter back into the same warm skillet and smooth the top. Bake on the center rack until the center springs back and a toothpick comes out with a few moist crumbs, 28 to 32 minutes.
8. 8While the cake is still hot, drizzle the reserved browned butter over the surface, then drizzle the hot honey in a loose spiral. Sprinkle flaky sea salt on top.
9. 9Cool in the skillet at least 15 minutes so the crumb sets. Slice into wedges and serve warm; the edges will be caramelized and the center tender and corn-sweet.