Homemade Skillet Brown Butter Cornbread
Cold winter days are made for warm brown butter cornbread. My kitchen helper happens to love cornbread with honey butter from a local BBQ restaurant, so I knew once I owned a cast iron skillet baking cornbread was on the top of the list. This recipe is simple and delicious. The most important part of the is preheating your cast iron pan to create an amazing crust at the bottom of the cornbread. Your kitchen helper will love to pour all the dry and wet ingredients together and will repeatedly ask you “is the cornbread ready” during the 20-25 minute bake time.
Enjoy this cornbread as is with some honey butter, a bowl of chili or BBQ. This will quickly become a new family favorite.
Recipe Source: Serious Eats
Stargazer Cast Iron Skillet: USA Made
- 7 Tablespoons - Unsalted butter
- 1 Cup - Fine Yellow Cornmeal
- 1 Cup - All-Purpose Flour
- 4 Tablespoons - Sugar
- 1 Teaspoon - Kosher Salt
- 2 Teaspoons - Baking Powder
- 1/4 Teaspoon - Baking Soda
- 2 Eggs
- 6 Ounces (3/4 Cup) - Sour Cream
- 4 Ounces (1/2 Cup) Cultured Buttermilk
- Preheat oven to 425° and place your rack in center of the oven.
- Add the 7 tablespoons of cold butter into the 10" cast iron skillet, place the skillet into the oven and allow the butter to melt and brown (10-20minutes)
- In the meantime, combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl
- In a second bowl, whisk together the eggs, sour cream and buttermilk
- When the butter in the cast iron skillet is browned, remove the hot pan from the oven and pour the butter into a heat proof cup. Transfer 1 tablespoon amount of butter bake in the hot pan. Place the cast iron back into the oven while you mix all the ingredients
- Mix the dry and wet ingredients together. Then add the melted butter while you continue to whisk
- Remove the hot cast iron pan from the oven. Swirl the melted butter around to coast the bottom. Pour the cornbread batter into the pan
- Bake until light golden brown on top and toothpick comes out without crumbs. 20-25 minutes
- Serve with extra butter and some honey! Enjoy
Nicole is a professional photographer, mother to an energetic toddler, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 7 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her toddler and enjoying a good cup of coffee.