Rosemary Orange Cornbread with Brown Butter

Directions

1. Preheat oven to 350. Grease or line 18 muffin or cupcake tins.
2. In a small saucepan, melt the butter over medium-low heat.
3. Heat the butter slowly until it begins to turn brown and smell slightly nutty. Once it starts to turn brown really keep an eye on it or it will burn.
4. Remove the butter to a small bowl to keep it from burning.
5. In a bowl, whisk together eggs, buttermilk, orange juice, and browned butter.
6. In a larger bowl mix the sugar, orange zest, and rosemary.
7. Rub the zest and rosemary really well into the sugar, either with your hands or a spoon
8. Add flour, cornmeal, salt, and baking soda to the sugar and stir.
9. Add the wet ingredients all at once to the dry ingredients.
10. Stir to combine. It's fine if the batter is a little lumpy.
11. Spoon the batter into the prepared tins and bake for about 15-18 minutes until the center springs back at your touch and a toothpick comes out clean.