Brown Butter Skillet Cornbread
This Brown Butter Skillet Cornbread is an easy homemade side dish with crisp, buttery edges and a soft, sturdy center. Made with yellow cornmeal, honey, fresh or frozen corn, and browned butter, this cornbread is ready in about 35 minutes and is perfect with chili, soup, or a family dinner.
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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.
Servings: 10
Calories: 240kcal