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Brown Butter Cornbread

Brown Butter Cornbread

This is the best cornbread I have ever made! Brown butter… need I say more? I made a batch of chili for dinner which of course means I needed to make a batch of cornbread to go with it. I decided to try something different so I found a recipe for brown butter cornbread on Serious Eats that I couldn’t resist making because I have a weakness for brown butter. I was distracted while making this cornbread so I sadly had to make the recipe twice because I forgot to add the sugar to the first batch – UGH. Luckily, the second batch turned out perfectly delicious and I am so glad I took the time to try it again. This cornbread is moist, tender, and so flavorful and pairs perfectly with chili.

Brown Butter Cornbread

How to Make Brown Butter Cornbread

Preheat the oven to 425 degrees.

Place the butter in the cast iron skillet and place it into the preheated oven to melt and brown for about 10 minutes, making sure to stir occasionally and not letting it burn. Remove from the oven and pour all of the butter except 1 tablespoon into a glass; set aside.

Combine the cornmeal, flour, sugar, baking powder, salt, and baking soda in a bowl; mix well.

In another large bowl, whisk the eggs, sour cream, and buttermilk together until well combined. Slowly drizzle the browned butter in the buttermilk mixture while whisking constantly, until well combined.

Slowly add the flour mixture to the buttermilk mixture until well incorporated. Swirl the remaining butter in the cast iron skillet making sure to evenly coat the bottom. Pour the batter into the cast iron skillet and smooth the top lightly with a spoon.

Brown Butter Cornbread

Place into the oven and bake for 20-23 minutes, or until a wooden tester inserted in the center comes out clean.

Let the cornbread cool for 10 minutes then slice and serve with butter and honey. Enjoy.

Brown Butter Cornbread

Brown Butter Cornbread

Brown Butter Cornbread

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breads and Muffins
Servings: 8
Author: Pam - For the Love of Cooking / Original by Serious Eats

Ingredients

  • 7 tbsp unsalted butter
  • 1 cup fine yellow cornmeal
  • 1 cup flour
  • 4 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs room temperature
  • 3/4 cup sour cream
  • 1/2 cup buttermilk
  • Honey & butter for serving

Instructions

  • Preheat the oven to 425 degrees.
  • Place the butter in the cast iron skillet and place it into the preheated oven to melt and brown for about 10 minutes, making sure to stir occasionally and not letting it burn.
  • Remove from the oven and pour all of the butter except 1 tablespoon into a glass; set aside.
  • Combine the cornmeal, flour, sugar, baking powder, salt, and baking soda in a bowl; mix well.
  • In another large bowl, whisk the eggs, sour cream, and buttermilk together until well combined.
  • Slowly drizzle the browned butter in the buttermilk mixture while whisking constantly, until well combined.
  • Slowly add the flour mixture to the buttermilk mixture until well incorporated.
  • Swirl the remaining butter in the cast iron skillet making sure to evenly coat the bottom.
  • Pour the batter into the cast iron skillet and smooth the top lightly with a spoon.
  • Place into the oven and bake for 20-23 minutes, or until a wooden tester inserted in the center comes out clean.
  • Let the cornbread cool for 10 minutes then slice and serve with butter and honey. Enjoy.
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10 Comments

    1. Hi Angie,

      I used finely ground cornmeal. I am not sure how corn flour would work. If you try it, let me know!

      Pam

  1. Looks really good Pam but no sugar in mine please. I don’t think we’ve made a recipe calling for browned butter.

  2. Stephanie Haly says:

    5 stars
    Corn bread is my weakness! Thanks for posting this.

  3. I love corn bread! Sometimes I use little bear shaped pans I have, and everyone wants more “corn bears”. This looks like a great recipe.

  4. Carole Busick says:

    5 stars
    This would be so good with Brown Butter Shrimp over pasta. My all time favorite. What a combo this will make!

  5. I made cornbread for the first time last week and it was delicious. Something people do not eat here. Will try this recipe as well. Thanks. Cheers Diane

  6. Brown butter just makes all things in life better. I need to make chili so I have an excuse to make this!

  7. i always forget how much better brown butter can make something, and i certainly have never tried it in cornbread–excellent idea!