Description
Southern comfort meets gourmet elegance in Ina Garten’s brown butter skillet cornbread, a golden delight that merges rustic tradition with refined technique. Skillet-baked with nutty brown butter and a perfect crumb, this cornbread promises a warm, irresistible experience you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup yellow cornmeal, such as Quaker
- 2¼ cups whole milk
- 1 cup sugar
- ½ pound (2 sticks) unsalted butter
Leavening and Seasoning:
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- Flaked sea salt, such as Maldon, for sprinkling
Binding Ingredients:
- 2 extra-large eggs, lightly beaten
Instructions
- Warm the oven to 180°C / 350°F, ensuring the rack is positioned in the center for even heat distribution.
- Transform butter into a golden elixir by melting it in a spacious 12-inch cast-iron skillet over medium heat. Watch meticulously as the butter develops rich, nutty brown specks. Transfer the caramelized liquid, including all flavorful sediment, into a medium mixing bowl.
- Gently incorporate milk into the browned butter, then carefully introduce eggs, whisking until harmoniously blended. Exercise caution to prevent egg curdling by avoiding direct contact with hot butter.
- Create a dry ingredient foundation by combining flour, granulated sugar, cornmeal, baking powder, and kosher salt in a large mixing vessel. Craft a central crater to receive the wet ingredients.
- Cascade the butter-milk mixture into the dry ingredient hollow. Fold with a rubber spatula, embracing slight lumps for a rustic texture. Allow the batter to relax and hydrate for 15 minutes, letting ingredients mingle and develop depth.
- Give the batter a final gentle stir, then pour into the same skillet used for browning butter. Smooth the surface with deliberate strokes. Sprinkle flaked sea salt across the top for a sophisticated flavor accent.
- Slide the skillet into the preheated oven, baking for 25–30 minutes. Monitor until a inserted toothpick emerges clean and the surface displays a characteristic artisan-like crackle. Let the cornbread rest briefly before serving to allow structural setting.
Notes
- Sprinkle flaky sea salt moments before sliding the skillet into the oven for a gorgeous crunchy exterior that elevates the entire cornbread experience.
- Preheat your cast-iron skillet with the browned butter to ensure a perfectly crisp, golden-brown crust that will make your cornbread irresistible.
- Let the batter rest quietly for 15 minutes, allowing the cornmeal and other ingredients to fully hydrate and create a more tender, smooth texture.
- Gently mix the batter only until ingredients are just combined, preventing overmixing that can turn your cornbread tough and dense.
- Keep a watchful eye on the butter while browning, removing it from heat the instant it turns golden and releases a rich, nutty fragrance to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (serves 10)
- Calories: 270
- Sugar: 11g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg