In a separate bowl, whisk together buttermilk, eggs, and the 6 tablespoons of melted browned butter.

Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined.

Pour batter into remaining melted browned butter in hot skillet.

Brown Butter Cornbread

Credit:Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Let cool slightly; cut cornbread into slices, and serve warm.

Or let cool completely, 35 to 40 minutes, and cut into 12-inch cubes to equal 12 cups.