American
Brown Butter Cornbread
A golden skillet cornbread with nutty brown butter, crisp edges, and a tender crumb that works with chili, soups, or holiday sides.
Brown butter gives this cornbread a deeper, toastier flavor without adding extra ingredients.
The milk solids turn nutty, then the hot skillet helps the batter form crisp edges.
A mix of cornmeal and flour keeps the crumb tender while still tasting like cornbread.
Do not overmix after the wet ingredients hit the dry ingredients; a few small lumps are better than a tough slice.
Serve it warm with chili, tomato soup, roasted chicken, or a pot of beans.
Leftovers toast well in a skillet with a little butter.
For another recipe in this seed collection, try White Chicken Chili or Roasted Tomato Basil Soup with Grilled Cheese Croutons.
Directions
- Heat the oven to 400 F with a 10-inch cast-iron skillet inside.
- Melt the butter in a small pan over medium heat, stirring until the foam subsides and the butter smells nutty. Pour into a heatproof bowl.
- Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk the eggs, buttermilk, honey, and browned butter together, reserving 1 tablespoon butter for the skillet.
- Fold the wet ingredients into the dry ingredients just until combined.
- Brush the hot skillet with reserved butter, add the batter, and bake for 18 to 22 minutes until golden and set.
- Cool for 10 minutes before slicing.
Nutrition
Nutrition Information
Estimated per serving: 285 calories, 6 g protein, 36 g carbohydrates, 14 g fat. Values vary by buttermilk and butter brands.
Variations
Recipe Variations
- Add corn kernels for more texture.
- Stir in chopped scallions and cheddar.
- Brush the top with honey butter before serving.
Notes
- Watch the butter closely; browned milk solids can burn quickly.
- A hot skillet creates the crispest edge.
- Use whole milk with 1 tablespoon lemon juice if you do not have buttermilk.
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