Brown Butter Skillet Cornbread

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.

1 hr total time

30 mins active time


Serves 8



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


  • 2¼ cups (18 fl oz) buttermilk

    at room temperature

  • 2 large eggs

    lightly beaten, at room temperature

  • Honey

    to serve


  • 1Place all the dry ingredients listed below in a large bowl and stir with a whisk to combine.
  • 2Place a 10-inch cast iron skillet over high heat, once heated add the butter and swirl to coat the skillet. When the butter turns a nut-brown color immediately remove from the heat and pour into a heatproof bowl. Place the skillet in the oven in rack position 6, do not wipe out.
  • 3The oven will 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, spread the batter evenly into the hot skillet. Slide the rack into the oven and start the timer.
  • 6The cornbread is ready when a skewer inserted into the center comes out clean. If not, give it a bit more. Cool in the skillet for 10 minutes before slicing.
  • 7Serve hot or warm drizzled with honey.