Ingredients

The following ingredients have 6 Servings
  • 5 Tbsp unsalted butter
  • 1 1/4 cups flour
  • 1 1/4 cups cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 6 Tbsp light brown sugar
  • 6 Tbsp honey
  • 1 cup Bing cherries, pitted and quartered
  • 1 1/2 cups Bing cherries, pitted and quartered
  • 1 Tbsp sugar (to taste)
  • 1 Tbsp Amaretto
  • 1 tsp arrowroot starch
  • 2 tsp water

Instruction

  • Preheat oven to 400°F and grease a seasoned 10-inch cast iron skillet (or cake pan). Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour into a small bowl to cool slightly.
  • Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; make a well in the center of the mixture. Combine buttermilk, eggs, brown sugar, and honey in a medium bowl; add to flour mixture and fold in until almost combined. Fold in cooled brown butter and cherries just until combined.
  • Pour batter into prepared pan and smooth top with an offset spatula. Bake for 22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes; use a thin spatula to loosen cornbread from skillet before serving.
  • For the cherry topping, combine cherries, sugar, and Amaretto in a medium bowl. Let stand 15 minutes, tossing occasionally. Place cherries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until cherries have softened. Whisk together arrowroot starch and water in a small bowl; add to cherry mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool slightly before serving.