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.
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.
