The brown butter cornbread recipe in my book is one I come back to over and over again, whenever a bowl of vegetarian chili or black bean soup is on the menu. The brown butter flavor somehow amplifies the taste of the corn. I use an easy trick that is popular in modernist kitchens for improving the flavor of brown butter, by adding more non-fat milk solids. Watch the video for the technique and an explanation of why it works.
Oh, and by the way, a double batch of this recipe cooks up great in a 12″ cast iron skillet, and I can pretty much guarantee you that it is impossible to make too much cornbread.