Ina Garten Brown Butter Corn Bread is made with unsalted butter, whole milk, extra-large eggs, all-purpose flour, sugar, fine yellow cornmeal, baking powder, kosher salt, and flaked sea salt. This rich and nutty Ina Garten recipe creates a delicious cornbread that takes about 45 minutes to prepare and can serve up to 8 people.
🧡 Why You’ll Love This Brown Butter Corn Bread Recipe:
- Rich, Nutty Flavor: The browned butter gives the cornbread a rich, nutty flavor that enhances the overall taste.
- Perfect Texture: The combination of flour and fine cornmeal creates a cornbread with a tender, moist interior and a slightly crispy exterior.
- Simple Ingredients: This recipe uses common ingredients you likely already have in your kitchen, making it convenient and easy to prepare.
- Versatile Serving Options: This cornbread can be served warm or at room temperature, making it a great option for any occasion, from casual dinners to special gatherings.
- Beautiful Presentation: Baked in a cast-iron skillet and topped with flaked sea salt, this cornbread looks as good as it tastes, making it an impressive addition to your table.
Ina Garten Brown Butter Corn Bread Ingredients
- 1/2 pound (2 sticks) unsalted butter
- 2 1/4 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 Ina Garten Brown Butter Corn Bread
- Preheat the oven: Preheat the oven to 350 degrees F.
- Melt the butter: Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.
- Combine wet ingredients: Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter and milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
- Transfer to skillet and bake: Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.
Recipe Tips
- Watch the Butter Carefully: When browning the butter, keep a close eye on it to prevent burning. The butter should be a deep golden brown, not dark brown or black.
- Cool Butter Before Adding Eggs: Allow the butter to cool slightly after melting before whisking in the eggs. This prevents the eggs from cooking in the hot butter.
- Rest the Batter: Let the batter rest for 15 minutes after mixing. This allows the flour and cornmeal to absorb the liquid, resulting in a better texture.
- Use a Cast-Iron Skillet: Baking the cornbread in a preheated cast-iron skillet ensures a crispy, golden crust while keeping the inside moist and tender.
- Test for Doneness: Insert a toothpick in the center of the cornbread to check if it’s done. It should come out clean or with a few moist crumbs, but not wet batter.
What To Serve With Brown Butter Corn Bread?
Brown Butter Corn Bread goes well with chili, roasted chicken, grilled vegetables, or a hearty stew. It can also be served with a fresh salad, creamy soup, barbecued ribs, or mashed potatoes for a tasty meal.
How To Store Leftovers Brown Butter Corn Bread?
- Refrigerate: Wrap the cornbread in plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.
- Freeze: Wrap the cornbread tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, let it sit at room temperature for a few hours before reheating.
How To Reheat Leftovers Brown Butter Corn Bread?
- In The Oven: Preheat the oven to 350 degrees F. Wrap the cornbread in foil and heat for about 10-15 minutes.
- In The Microwave: Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave for about 20-30 seconds.
- In the Air Fryer: Preheat the air fryer to 350 degrees F. Heat the cornbread for 5-7 minutes.
FAQ’S:
How Do I Know When The Butter Is Browned Enough?
The butter should have a deep golden color and a nutty aroma. Watch it closely to prevent burning.
What Can I Do If The Batter Seems Too Thick?
If the batter is too thick, you can add a little more milk, a tablespoon at a time, until it reaches a slightly lumpy consistency.
Why Did My Cornbread Turn Out Dry?
Overbaking can cause dryness. Check for doneness at the 25-minute mark and remove the cornbread from the oven as soon as a toothpick comes out clean.
Is It Okay To Use A Different Type Of Cornmeal?
Fine yellow cornmeal is recommended, but you can use medium grind if you prefer a more textured cornbread.
Can I Make This Recipe Gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour.
Ina Garten Brown Butter Corn Bread Nutrition Facts
- Calories: 270
- Total Fat: 13g
- Saturated fat: 5g
- Cholesterol: 80mg
- Sodium: 380mg
- Carbohydrates: 33g
- Net carbs: 32g
- Sugar: 11g
- Fiber: 1g
- Protein: 5g
More Ina Garten Recipes:
- Ina Garten Honey White Bread
- Ina Garten Banana Nut Bread
- Ina Garten Guinness Brown Bread
- Ina Garten Mandel Bread
Ina Garten Brown Butter Corn Bread
Description
Ina Garten Brown Butter Corn Bread is made with unsalted butter, whole milk, extra-large eggs, all-purpose flour, sugar, fine yellow cornmeal, baking powder, kosher salt, and flaked sea salt. This rich and nutty Ina Garten recipe creates a delicious cornbread that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F.
- Melt the butter: Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.
- Combine wet ingredients: Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter and milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
- Transfer to skillet and bake: Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.
Notes
- Watch the Butter Carefully: When browning the butter, keep a close eye on it to prevent burning. The butter should be a deep golden brown, not dark brown or black.
- Cool Butter Before Adding Eggs: Allow the butter to cool slightly after melting before whisking in the eggs. This prevents the eggs from cooking in the hot butter.
- Rest the Batter: Let the batter rest for 15 minutes after mixing. This allows the flour and cornmeal to absorb the liquid, resulting in a better texture.
- Use a Cast-Iron Skillet: Baking the cornbread in a preheated cast-iron skillet ensures a crispy, golden crust while keeping the inside moist and tender.
- Test for Doneness: Insert a toothpick in the center of the cornbread to check if it’s done. It should come out clean or with a few moist crumbs, but not wet batter.
Ina Garten Brown Butter Corn Bread, Barefoot Contessa Brown Butter Corn Bread, Ina Garten Skillet Cornbread