Brown Butter Strawberry Cornmeal Cake

In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 7 minutes. Be careful not to burn it.
½ Cup (113g) Unsalted Butter
Immediately transfer to a glass bowl and allow to cool slightly, making sure to scrape all the brown bits from the bottom of the pan. That’s where all the flavor is!

Position a rack in the center of the oven and preheat to 350ºF (180ºC). Next, generously butter a 9 to 10 inch skillet or cake pan and set aside.
Then wash, hull and halve your strawberries and set aside.
1 ½ Cup Fresh Strawberries
In a medium bowl, combine flour, cornmeal, baking powder, baking soda and salt and set aside.
1 Cup (120g) All-Purpose Flour
½ Cup (76g) Yellow Cornmeal
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
With a hand-held or stand mixer fitted with a paddle attachment, beat on medium speed, the brown butter, sugar, maple syrup and vanilla. About 4 to 5 minutes.
½ Cup + 1 tablespoon (112g) tablespoon White Sugar
¼ Cup (78g) Maple Syrup
2 teaspoon Vanilla
Beat in one egg at a time, about 45 seconds each. Scape down the sides and bottom of the bowl after each addition. Mix in sour cream until combined.
2 Large Eggs
½ Cup (113g) Sour Cream
Add dry ingredients and on low speed, mix until just combined, do not overmix.
Evenly spread the batter to your prepared skillet or cake pan. Add strawberries on top. You can place them in a decorative pattern or randomly like mine. Then sprinkle the top with 1 tablespoon of white sugar.
Bake for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Do not over bake. Let cool on a wire rack. Serve slightly warm or at room temperature. Dust with powdered sugar and enjoy!!