Brown Butter Skillet Cornbread
Crackly edges, a custardy middle, and the nutty depth of browned butter folded right into the batter. The kind of cornbread that disappears in one sitting.
Most cornbread is fine. This one is good — the difference is browning the butter twice: once to flavor the batter, and once more in the pan so the edges fry into something almost lacy.
It bakes in 22 minutes flat and partners with chili, greens, soup, or just a smear of cold honey butter on a cold morning.
Ingredients
- 8 tablespoons unsalted butter, divided
- 1 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 3 tablespoons sugar (or honey)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup sour cream
Instructions
- 1
Heat the oven to 400°F / 205°C. Place a 10-inch cast-iron skillet on the middle rack while it heats.
- 2
Melt 6 tablespoons of the butter in a small pan over medium heat. Swirl constantly until the milk solids turn deep amber and smell like toasted hazelnuts, 3 to 4 minutes. Pour into a heatproof bowl and let it cool slightly.
- 3
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 4
Whisk the eggs into the cooled brown butter, then whisk in the buttermilk and sour cream.
- 5
Pour the wet ingredients into the dry and fold with a spatula just until no streaks remain.
- 6
Pull the hot skillet from the oven. Add the remaining 2 tablespoons butter and swirl until it foams, then pour in the batter — it should sizzle.
- 7
Bake for 20 to 24 minutes, until the top is deep gold and a toothpick comes out clean.
- 8
Cool 5 minutes in the pan, then slice and serve warm.
Tips
- → No buttermilk? Stir 1 tablespoon lemon juice into 1 cup whole milk and let it sit for 5 minutes.
- → For a sweeter, more cake-like cornbread, push the sugar to 1/4 cup.
- → Leftover wedges toast beautifully in a dry skillet the next morning — top with a fried egg.
FAQ
Can I make it gluten-free?
Swap the all-purpose flour for a 1-to-1 gluten-free blend. The texture stays close to the original.
Can I bake it in a regular pan?
Yes — use a 9-inch square baking pan, but don't preheat it. You'll lose the crackly edge but gain a softer crumb.
How do I store leftovers?
Wrap tightly at room temperature for up to 2 days, or freeze slices for up to 2 months.
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