Ina Garten brown butter skillet cornbread, an easy side dish she picked up from Melissa Clark, uses one cast-iron pan for the whole recipe. She browns two sticks of butter first, then bakes the batter in that same pan, so it feeds a dinner party crowd of ten.
Watch the butter closely because it goes from browned to burnt in seconds. The batter also needs 15 minutes of rest before baking, which lets the cornmeal absorb the milk and gives you a tender crumb.
Source: Go-To Dinners (2022)
Ina Garten Brown Butter Skillet Cornbread
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings15
minutes28
minutes470
kcalA golden cornbread with deep, toasty flavor from browned butter, baked right in a cast-iron skillet until crackly on top and tender inside.
Ingredients
½ pound (2 sticks) unsalted butter
2¼ cups whole milk
2 extra-large eggs, lightly beaten
3 cups all-purpose flour
1 cup sugar
1 cup (fine) yellow cornmeal, such as Quaker
2 tablespoons baking powder
1 tablespoon kosher salt
Flaked sea salt, such as Maldon, for sprinkling
Directions
- Preheat the oven: Preheat the oven to 350 degrees.
- Brown the butter: Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.
- Mix the wet ingredients: Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
- Combine dry and wet: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter-and-milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
- Bake and serve: Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.
FAQs
Can I use a different pan instead of cast iron?
A cast-iron skillet works best because it holds heat and gives the cornbread a crispy edge. You can use a 9×13-inch baking pan in a pinch, but the crust will not be as golden. Adjust the baking time by a few minutes since the shape changes how fast the center cooks.
How do I store leftover cornbread?
Wrap it tightly in plastic wrap or put it in an airtight container at room temperature for up to two days. After that, refrigerate it for up to five days. Reheat slices in a 350-degree oven for about 10 minutes to bring back the texture.
Can I make this cornbread ahead of time?
You can make it a day ahead and store it at room temperature. The flavor actually gets better overnight as the brown butter settles in. Just warm it in the oven before serving.
Can I reduce the sugar in this recipe?
You can cut the sugar to three-quarters of a cup if you want a less sweet cornbread. Going lower than that will change the texture since sugar helps keep it moist. If you are serving it with chili or soup, a little less sweetness works well.
How do I know when the butter is browned enough?
Swirl the pan and watch for the butter to turn amber with small brown flecks at the bottom. It should smell nutty and toasty, not burnt. Pull it off the heat the moment it hits that color because it keeps cooking in the hot pan.
