This Brown Butter Skillet Cornbread has crispy golden edges, a moist and tender center, and a delicious buttery flavor. Made from scratch and baked in a cast iron skillet, it’s an easy side dish that goes with your favorite comfort foods.
Nothing says Southern comfort food quite like homemade cornbread! It’s one of those side dishes that goes with just about everything, especially when you’re making a hearty family dinner.
I used to always reach for a box of cornbread mix because it was quick and convenient. That was until I decided to try making it from scratch one day, and I haven’t gone back since! The brown butter adds so much flavor and the crispy edges from the cast iron skillet make it even better. Now it’s one of the most requested side dishes in my house.
We love serving this cornbread with a rack of BBQ ribs or pulled pork, but it’s also good alongside chili, homemade soups, beef stew, or fried chicken. You can enjoy a warm slice with a little butter and a drizzle of honey.
Why You’ll Love This Recipe
- Extra flavor from brown butter: Browning the butter give the cornbread a rich, slightly nutty flavor you won’t get from regular butter.
- Made with simple ingredients: No box mix needed! Most of the ingredients are everyday pantry staples.
- Delicious the next day: Leftovers can be reheated for breakfast or served with another meal.
Brown Butter Cornbread Ingredients
- Large Eggs: Helps bind the ingredients together and gives the cornbread structure.
- Whole Milk: This milk works best, but 2% milk can also be used.
- Honey: Adds a touch of natural sweetness that balances the savory corn flavor. You can adjust the amount depending on how sweet you like your cornbread.
- Yellow Cornmeal or Fine-Ground Polenta: Give the cornbread its classic corn flavor and slightly grainy texture. Fine-ground cornmeal works best for a tender crumb.
- All-Purpose Flour: Helps hold the cornbread together and keep it from becoming too crumbly.
- Unsalted Butter: This is the star ingredient! Using unsalted butter lets you control the amount of salt.
- Fresh or Frozen Corn Kernels: Adds little bites of sweetness and extra texture. If using frozen corn, thaw and drain it first.
- Will also need: Baking powder, baking soda and salt.
How to Make Brown Butter Skillet Cornbread
Step 1: Preheat the oven to 400℉.
Step 2: In a large mixing bowl, whisk together the eggs, milk and honey until combined.
Step 3: Add the cornmeal, flour, baking powder, baking soda and salt. Stir until combined and no dry flour remains. Set aside.
Step 4: Place the cast iron skillet over medium heat. Add the butter and cook, stirring frequently, until it melts, begins to foam and turns golden brown. Watch so it doesn’t burn.
Step 5: Carefully swirl the browned butter around the skillet to coat the bottom and sides. Pour most of the butter into the cornbread batter, leaving a thin coating in the skillet. Stir the butter into batter until combined.
Step 6: Gently fold in the corn kernels into the batter.
Step 7: Pour the batter into the hot skillet and transfer it to the oven. Bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the cornbread cool in the skillet for 10 minutes before slicing into squares. Serve warm with butter, honey and your favorite meal.
Recipe Variations
- Make it cheesy: Stir in shredded sharp cheddar cheese into the batter for a savory version that’s good with chili.
- Add some heat: Mix in finely diced jalapeños for a little kick.
- Make it sweeter: Add a little extra honey to the batter if you prefer sweeter cornbread.
- Skip the corn kernels: If you prefer a more traditional texture, leave out the whole corn kernels.
- Add bacon: Fold in cooked, crumbled bacon for a smoky, savory flavor.
- Make cornbread muffins: Divide the batter among greased muffin cups and bake until golden until gold brown around 15 minutes.
Helpful Tips for the Best Cornbread
Keep the skillet hot. Pouring the batter into the hot, butter-coated skillet helps create crispy edges.
Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can cause the cornbread to be dense or tough.
Watch the baking time. Every oven is different, so start check around 22 minutes. Overbaking can dry out the cornbread.
Let it rest before slicing. Allow the cornbread to cool for 10 minutes to help hold it together instead of crumbling when cut.
How to Store Leftover Cornbread
- Room Temperature: Once cooled, store leftover cornbread in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Keep in mind that refrigeration can dry out cornbread.
- Freezer: Wrap individual slices tightly in plastic wrap and place them in the freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before reheating.
- Reheating: Warm individual slices in the microwave for 15-20 seconds or until heated through.
Frequently Asked Questions
No, you don’t. While a cast iron skillet gives cornbread its signature crispy crust, you can also bake it in a greased 8×8 square baking dish.
Cornbread can become dry if it’s overbaked, too much cornmeal or flour is added, or the batter is overmixed. Measure your ingredients carefully and remove the cornbread from the oven as soon as the center is cooked through.
The skillet my not have been seasoned properly, or there may not have been enough butter coating the surface.
Leftover cornbread is great for making cornbread stuffing, croutons, or a breakfast casserole.
Recipe
Brown Butter Skillet Cornbread
Ingredients
- 2 large eggs
- 1 ¼ cups whole milk
- 3 tbsp honey
- 1 ¼ cups yellow cornmeal/fine ground polenta
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 8 tbsp unsalted butter browned
- 1 cup fresh or frozen corn kernels
Instructions
- Preheat the oven to 400℉.
- In a large mixing bowl, whisk together the eggs, milk and honey until combined.
- Add the cornmeal, flour, baking powder, baking soda and salt. Stir until combined and no dry flour remains. Set aside.
- Place the cast iron skillet over medium heat. Add the butter and cook, stirring frequently, until it melts, begins to foam and turns golden brown. Watch so it doesn’t burn.
- Carefully swirl the browned butter around the skillet to coat the bottom and sides. Pour most of the butter into the cornbread batter, leaving a thin coating in the skillet. Stir the butter into batter until combined.
- Gently fold in the corn kernels into the batter.
- Pour the batter into the hot skillet and transfer it to the oven. Bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before slicing into squares. Serve warm with butter, honey and your favorite meal.
Notes
How to Store Leftover Cornbread
- Room Temperature: Once cooled, store leftover cornbread in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Keep in mind that refrigeration can dry out cornbread.
- Freezer: Wrap individual slices tightly in plastic wrap and place them in the freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before reheating.
- Reheating: Warm individual slices in the microwave for 15-20 seconds or until heated through.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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