Cheesy Brown Butter Skillet Cornbread Recipe

Name: Cheesy Brown Butter Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Coarse Ground Cornmeal; 1 cup All-purpose Flour; 1-1/2 teaspoon Fine Sea Salt; 2 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Ground Cayenne Pepper; 1/4 teaspoons Black Pepper; 1-1/2 cup Buttermilk; 1/3 cups Granulated Sugar; 3 whole Large Eggs; 1/2 cups Monterey Jack Cheese, Grated; 1/2 cups Sharp White Cheddar Cheese, Grated; 2 Tablespoons Parmesan Cheese, Grated; 1 cup Frozen Corn Kernels, Thawed; 1 Tablespoon Fresh Sage Leaves, Chopped; 1/2 cups Unsalted Butter

Servings: persons

2 cups Coarse Ground Cornmeal
1 cup All-purpose Flour
1-1/2 teaspoon Fine Sea Salt
2 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Ground Cayenne Pepper
1/4 teaspoons Black Pepper
1-1/2 cup Buttermilk
1/3 cups Granulated Sugar
3 whole Large Eggs
1/2 cups Monterey Jack Cheese, Grated
1/2 cups Sharp White Cheddar Cheese, Grated
2 Tablespoons Parmesan Cheese, Grated
1 cup Frozen Corn Kernels, Thawed
1 Tablespoon Fresh Sage Leaves, Chopped
1/2 cups Unsalted Butter

1
Preheat your oven to 400 F.
2
In a large bowl whisk together the cornmeal, flour, sea salt, baking powder, baking soda, cayenne pepper and black pepper. In a separate bowl, whisk together the buttermilk, granulated sugar and eggs. Add the wet ingredients to the dry and fold the ingredients to combine until completely moistened. Fold in the cheeses, corn kernels and fresh sage. Do not over-mix.
3
In a 10-inch cast iron skillet (or another oven- and stove-safe pan of some kind), melt the butter over medium-low heat. Continue to cook over medium-low heat, frequently swirling the butter with a wooden spoon. Once you start to see brown bits forming on the bottom of the skillet, about 5-6 minutes, remove from heat immediately.
4
Pour the batter into the skillet with the brown butter and smooth the top. Place in the oven and bake for 20-25 minutes or until cooked through and a toothpick inserted in the center comes out clean.
5
Remove from heat and place on a wire rack to cool slightly. The cornbread is best served warm out of the oven, but will keep for a day or two.

967

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 16 ingredients. The key ingredients include: 2 cups Coarse Ground Cornmeal, 1 cup All-purpose Flour, 1-1/2 teaspoon Fine Sea Salt, 2 teaspoons Baking Powder, and more.

Yes, Cheesy 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.

Cheesy Brown Butter Skillet Cornbread

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