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1
Preheat a 10-inch cast-iron skillet on the stovetop, gradually increasing the heat from low to medium. Once the pan is hot, add the butter, tilting the pan to coat. As it melts, it will sizzle and foam. Continue to cook the butter until the foam dissolves and the liquid turns the color of hazelnuts, a rich brown. (Make sure it doesn't burn.) If it's spattering too much, reduce the heat a bit. Pour the brown butter into a small heatproof bowl and set aside to cool. Wipe out the skillet.
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2
Preheat the oven to 400u00b0F with the skillet in it. In a large bowl using a whisk, stir together the cornmeal, coconut flour, sesame seeds, coconut sugar, baking powder, baking soda, and salt.
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3
In a medium bowl, whisk together the buttermilk, melted ice cream, and egg to combine. Continue to whisk as you add the brown butter, drizzling it in to incorporate it gradually.
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4
Add the wet ingredients to the dry ingredients, whisking to thoroughly incorporate. The batter will seem on the dry side. Don't worry.
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5
Take the hot skillet out of the oven and add the coconut oil, tilting to coat. Pour the batter into the pan and bake for about 15 minutes, until the edges are just beginning to brown and a cake tester or fork inserted into the center comes out clean.
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6
You can serve it straight from the skillet, or, if you wish, turn it out onto a plate-just use a spatula to loosen the edges and bottom of the cornbread from the pan first, to avoid any sticking. Cut it into 8 wedges. Enjoy it for breakfast, or an afternoon snack.
