Skillet Brown-Butter Sweet Corn Blondies with Hot Honey

Blondies take a late-summer turn when fresh sweet corn softens in nutty brown butter in a hot cast-iron skillet. White chocolate melts into the chewy crumb, and a finish of hot honey adds gentle sweet heat.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 48g carbs
• 20g fat

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Ingredients

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

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet inside to warm while you prep. Melt the butter in a small saucepan over medium heat, swirling until it foams, turns deep golden, and smells nutty, about 4–5 minutes; pour into a large bowl to cool slightly.
2. 2Stir the fresh sweet corn kernels into the warm brown butter so they soften and release sweetness. Add both sugars and whisk vigorously until the mixture looks glossy and mostly smooth.
3. 3Beat in the whole egg, egg yolk, and vanilla until the batter lightens a shade and ribbons off the whisk.
4. 4In a separate bowl whisk together the flour, baking powder, and fine sea salt. Fold the dry mixture into the wet ingredients just until no dry streaks remain; the batter will be thick.
5. 5Fold in the white chocolate chips, then carefully remove the hot skillet from the oven (use a thick mitt). Scrape the batter into the skillet and spread it evenly to the edges.
6. 6Bake 22–26 minutes until the edges are deep golden and set, the center is just barely jiggly, and a toothpick inserted near the middle comes out with a few moist crumbs.
7. 7Remove the skillet 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 at least 15 minutes so they firm up for clean slices; the residual heat finishes the center.
9. 9Cut into 6 wedges or squares right in the pan. Serve warm with any extra hot honey on the side for drizzling.
10. 10Store leftovers covered at room temperature up to 2 days; rewarm individual pieces 10 seconds in the microwave for that fresh-baked chew.