Brown Butter Skillet Cornbread
Breville Test Kitchen

Breville Test Kitchen

Brown Butter Skillet Cornbread

Browning the butter gives this cornbread a deliciously nutty taste and cooking it in a skillet gives it a beautiful crunchy crust.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


1 hr total time

30 mins active time


Serves 8



  • fine cornmeal (yellow or white) icon
    1½ cups (9 oz) fine cornmeal (yellow or white)
  • all-purpose flour icon
    1 cup (5 oz) all-purpose flour
  • white sugar icon
    ¼ cup (1¾ oz) white sugar
  • kosher salt icon
    1 tsp kosher salt
  • baking powder icon
    1 tbsp baking powder
  • baking soda icon
    ½ tsp baking soda
  • unsalted butter icon
    4 oz unsalted butter


  • buttermilk icon
    2¼ cups (18 fl oz) buttermilk

    at room temperature

  • large egg icon
    2 large eggs

    lightly beaten, at room temperature

  • honey icon

    to serve


  • 1Place all the dry ingredients in a large bowl and stir with a whisk to combine.
  • 2Place a 10-inch 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, 400°F, 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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