Ina Garten Brown Butter Skillet Cornbread

Ina Garten’s Brown Butter Skillet Cornbread is made with butter, whole milk, eggs, flour, sugar, fine yellow cornmeal, baking powder, and kosher salt. This delicious cornbread recipe creates a tasty and satisfying side dish that takes about 60 minutes to prepare and can serve up to 8 people.

This Brown Butter Skillet Cornbread Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• ½ pound (2 sticks) unsalted butter
• 2¼ cups whole milk
• 2 extra-large eggs, lightly beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup (fine) yellow cornmeal, such as Quaker
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• Flaked sea salt, such as Maldon, for sprinkling

How To Make Brown Butter Skillet Cornbread?

1. Preheat the Oven: Preheat to 180°C / 350°F.
2. Brown the Butter: In a large (12-inch) round cast-iron skillet, melt the butter over medium heat. Continue heating until it’s browned (watch carefully to avoid burning), then pour into a medium bowl, including the brown bits. Set the skillet aside without wiping it out.
3. Mix Wet Ingredients: Whisk the milk into the butter, then whisk in the eggs until combined. (Tip: Avoid adding eggs directly to the hot butter.)
4. Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the center.
5. Combine and Rest the Batter: Pour the butter-milk mixture into the well of dry ingredients and stir with a rubber spatula until just combined (it’s okay if the batter is slightly lumpy). Allow the batter to rest for 15 minutes.
6. Transfer and Bake: Stir the batter, then pour it into the skillet and smooth the top. Sprinkle generously with flaked sea salt. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top may crack slightly.

Recipe Tips:

• Watch the Butter Carefully: When browning the butter, keep an eye on it to avoid burning. Remove it from heat as soon as it turns golden brown and develops a nutty aroma.
• Don’t Overmix the Batter: Stir the batter just until the ingredients are combined. Overmixing can make the cornbread dense instead of fluffy and light.
• Rest the Batter: Letting the batter rest for 15 minutes before baking helps the ingredients fully absorb, creating a smoother texture in the finished cornbread.
• Preheat the Skillet : The skillet should stay warm from browning the butter. This helps the batter start baking immediately, creating a crisp edge.
• Add Flaked Salt Just Before Baking: Sprinkle the flaked sea salt on top right before baking for a deliciously crunchy, salty finish.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Brown Butter Skillet Cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate for up to 4 days.
• Freeze: Allow the cornbread to cool completely before wrapping it in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 3 months.
• Reheat: Preheat the oven to 180°C / 350°F. Wrap the cornbread in foil to keep it moist, then place it on a baking sheet. Heat for 10–15 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 slice (serves 10)

• Calories: 270
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 380mg
• Potassium: Not specified
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 5g

Try More Ina Garten Recipe:

• Ina Garten Glazed Sweet Potatoes
• Ina Garten Roasted Fingerling Potatoes & Almost Any Green Vegetable
• Ina Garten Orange Marmalade–glazed Ham
• Ina Garten Lemon Linguine With Zucchini & Basil