the Breville Test Kitchen

Brown Butter Skillet Cornbread

Name: Brown Butter Skillet Cornbread
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 8
Ingredients: 1½ cups (255 g) fine cornmeal (yellow or white); 1 cup (150 g) all-purpose flour; ¼ cup (50 g) white sugar; 1 tsp kosher salt; 1 tbsp baking powder; ½ tsp baking soda; 115 g unsalted butter - chopped; 2¼ cups (540 ml) buttermilk - at room temperature; 2 large eggs - lightly beaten, at room temperature; Honey - to serve

Browning the butter gives this cornbread a deliciously nutty taste and cooking it in a skillet gives it a beautiful crunchy crust.

1 hr total time

30 mins active time

Easy

Serves 8

Ingredients

Measurements:

1½ cups (255 g) fine cornmeal (yellow or white)
1 cup (150 g) all-purpose flour
¼ cup (50 g) white sugar
1 tsp kosher salt
1 tbsp baking powder
½ tsp baking soda
115 g unsalted butter
chopped
2¼ cups (540 ml) buttermilk
at room temperature
2 large eggs
lightly beaten, at room temperature
Honey
to serve

Instructions

1Place all the dry ingredients in a large bowl and stir with a whisk to combine.
2Place a 25cm cast iron skillet over high heat, when hot add the butter and swirl to coat the skillet. When the butter turns a nut-brown color immediately remove from the heat and pour the butter into a heatproof bowl. Place the skillet into the oven in rack position 6 and do not wipe out.
3Set the oven to Bake, Convection, 205°C, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Add the buttermilk and eggs to the brown butter and whisk to combine. Make a well in the dry ingredients and whisk the brown butter mixture into the dry ingredients to form a smooth batter.
5Once preheated, carefully spread the batter evenly into the hot skillet. Slide into the oven and cook for 20 minutes.
6The cornbread is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer. Cool in the skillet for 10 minutes before slicing.
7Serve hot or warm drizzled with honey.

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