Brown Butter Skillet Cornbread Recipe

Name: Brown Butter Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons (1 1/2 sticks)/170 grams unsalted butter; 1/2 cup/120 ml maple syrup; 2 1/4 cups/530 ml buttermilk; 3 large eggs; 1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind; 1/2 cup/65 grams whole wheat flour; 1/2 cup/60 grams all-purpose flour; 1 1/2 tablespoons/18 grams baking powder; 1 1/2 teaspoons/9 grams kosher salt; 1/2 teaspoon/5 grams baking soda

Servings: persons

½ tablespoons (1 1/2 sticks)/170 grams unsalted butter
1/2 cup/120 ml maple syrup
2 1/4 cups/530 ml buttermilk
3 large eggs
1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind
1/2 cup/65 grams whole wheat flour
1/2 cup/60 grams all-purpose flour
1 1/2 tablespoons/18 grams baking powder
1 1/2 teaspoons/9 grams kosher salt
1/2 teaspoon/5 grams baking soda

1
Heat oven to 375 degrees.
2
On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat.
3
Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown.
4
(Watch carefully to see that it does not burn.)
5
Pour brown butter into a large bowl.
6
(Do not wipe out the pan.)
7
Whisk the maple syrup into the butter, then whisk in buttermilk.
8
The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
9
Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
10
If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes.
11
Scrape batter back into it.
12
Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
13
Cool in the skillet for 10 minutes before slicing.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ tablespoons (1 1/2 sticks)/170 grams unsalted butter, 1/2 cup/120 ml maple syrup, 2 1/4 cups/530 ml buttermilk, 3 large eggs, and more.

Yes, Brown Butter Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Skillet Cornbread

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