Brown Butter Skillet Cornbread
This Brown Butter Skillet Cornbread is made with yellow cornmeal, whole milk, honey, fresh or frozen corn, and browned butter. It has crisp, buttery edges with a soft, sturdy center and a little sweetness from the honey. Serve it warm with a little butter and honey.
WANT TO SAVE THIS FOR LATER?
We'll email this collection to you, so you can come back to it later!
It is a simple side dish for Sunday dinners, weeknight meals, and family gatherings. It is especially good served alongside soups, chili, or hearty comfort food during the cooler months, but it is easy enough to make any time of year.
And for more side dish recipes, the recipes below are worth trying:
- Cranberry Cornbread Casserole
- Candied Sweet Potatoes
- Slow Cooker Creamed Corn
- Balsamic Bacon Brussels Sprouts
Ingredients You’ll Need:
- 2 large eggs
- 1 1/4 cups/295ml whole milk
- 3 tbsp/60g honey
- 1 1/4 cups/170g yellow cornmeal/fine ground polenta
- 3/4 cup/90g all-purpose flour
- 2 tsp/8g baking powder
- 1/2 tsp/3g baking soda
- 3/4 tsp/4g salt
- 8 tbsp/114g unsalted butter, browned
- 1 cup/130g fresh or frozen corn kernels
How to Make Brown Butter Skillet Cornbread
Step 1: Preheat oven to 400°F/200 C. Have a clean, seasoned 9 – 10”/22 – 25cm oven-safe skillet ready.
In a large bowl, whisk together eggs, milk, and honey until smooth.
Step 2: Add cornmeal, flour, baking powder, baking soda, and salt. Stir in until smooth and no flour clumps remain. Set aside.
Step 3: Heat the skillet over medium on the stove top. Add the butter and melt, stirring regularly, until browned and fragrant. Swirl the butter around the pan to coat the sides.
Step 4: Pour the butter into the batter, leaving a coating of butter on the hot pan. Gently whisk the butter in until smooth.
Step 5: Fold in the corn kernels.
Step 6: Pour the batter into the hot pan and place directly in the oven.
Step 7: Bake for 22-25 minutes until browned at the edges and a skewer inserted in the center comes out with just a few crumbs.
Step 8: Allow to cool for at least 10 minutes before cutting and serving. Cut in wedges or squares.
Important Recipe Notes
- Brown the butter carefully: Stir the butter often as it melts. Once it turns golden brown and smells nutty, remove it from the heat so it does not burn.
- Use an oven-safe skillet: A 9–10-inch cast iron or other oven-safe skillet works best for this recipe.
- When adding the browned butter to the batter, leave the coating of butter in the skillet. This helps give the cornbread crispy, browned edges.
- You can use either fresh or frozen corn kernels. Frozen corn can be added straight to the batter.
- Don’t overmix the batter: Stir just until the dry ingredients are combined and there are no flour clumps.
- Check for doneness: Start checking around 22 minutes. The edges should be browned and a skewer inserted in the center should come out with just a few crumbs.
- Allow the cornbread to rest for at least 10 minutes. This helps it hold together when sliced.
- Serve it warm or at room temperature with butter and honey. It is also great alongside chili, soup, or other hearty dinners.
Brown Butter Skillet Cornbread
Ingredients
- 2 large eggs
- 1 1/4 cups (295ml) whole milk
- 3 tbsp (60g) honey
- 1 1/4 cups (170g) yellow cornmeal/fine ground polenta
- 3/4 cup (90g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 3/4 tsp (4g) salt
- 8 tbsp (114g) unsalted butter browned
- 1 cup (130g) fresh or frozen corn kernels
Instructions
- Preheat oven to 400°F/200 C. Have a clean, seasoned 9 – 10”/22 – 25cm oven-safe skillet ready.In a large bowl, whisk together eggs, milk, and honey until smooth.
- Add cornmeal, flour, baking powder, baking soda, and salt. Stir in until smooth and no flour clumps remain. Set aside.
- Heat the skillet over medium on the stove top. Add the butter and melt, stirring regularly, until browned and fragrant. Swirl the butter around the pan to coat the sides.
- Pour the butter into the batter, leaving a coating of butter on the hot pan. Gently whisk the butter in until smooth.
- Fold in the corn kernels.
- Pour the batter into the hot pan and place directly in the oven.
- Bake for 22-25 minutes until browned at the edges and a skewer inserted in the center comes out with a just a few crumbs.
- Allow to cool for at least 10 minutes before cutting and serving. Cut in wedges or squares.
