Brown Butter Skillet Cornbread

Preheat the oven to 350 degrees.

Melt the butter in a large round cast-iron skillet over medium heat. Continue to heat the butter until it's browned but not burnt (watch it very carefully). Pour the butter and any brown bits into a medium bowl. Don't wipe out the skillet, just set it aside.

Whisk the milk into the butter, then whisk in the eggs until combined (Don't add the eggs directly to the hot butter).

In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and 1 tbl of kosher salt. Make a well in the middle of the mixture and pour in the butter-and-milk mixture. Stir with a rubber spatula just until combined, it may be a little lumpy. Set the batter aside for 15 minutes to rest.

Stir the batter, transfer it to the skillet and smoooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.