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](https://inagarteneats.com/wp-content/uploads/2024/06/Ina-Garten-Brown-Butter-Corn-Bread-2-683x1024.jpg)
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.
![](https://inagarteneats.com/wp-content/uploads/2024/06/Ina-Garten-Brown-Butter-Corn-Bread-3-683x1024.jpg)
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.