Brown Butter Skillet Cornbread Recipe (2024)

If your burnt your butter, do this: get a white plate or bowl, use a spoon and dribble a bit of butter onto it as you are browning. You want something close to a rum or a whisky color. That, plus a nutty smell means you are done. If you are close to this color, watch it very very closely. The browning speeds up as the butter cooks, so while it takes some time to get the initial color, it will go very quick to burnt, depending on the heat.

So William Shaw is bragging that he uses this dish to serve meat to unwitting vegans. And turned off commenting so no one can tell him what they think of his nasty little tricks. He must think he is very clever. I wonder whether he's considered how unhappy they would be to discover he cared so little for their feelings and beliefs. It's really not about the meat, but what he's doing to people he calls friends. I dare him to tell them so they can tell him how they feel. Coward.

May I say real cornbread does NOT have any sweetener in it, when it has sweetener it is a form of corncake. The recipe itself sounds delicious with the whole wheat flour, but not with syrup in it, so I'll leave it out & enjoy it all the same. This site is also to teach others to cook. I've cooked for 68 years, a novice might not understand how to adjust when you state "use a 9x13 dish" & then you reveal a beautifully dish in a deep 2 or 3 qt. casserole dish.

Made this last night in an 12" Le Creuset enameled cast iron skillet. The batter was very liquid and came just about to the top. Much more liquid/dry ingredient ratio than I'm used to. Done in 28 minutes, browned quite a bit on top, but nevertheless quite delicious. Rich and buttery, maple gave great depth of flavor. Followed recipe exactly, measuring ingredients by gram weight.

For the last 30 years my go-to cornbread starts with putting 1/4 c of unsalted butter into a 10 in cast iron skillet and sticking it into the oven & turning the temp to 425. The butter is browned perfectly by the time the oven comes to temperature.

This may be delicious but it is not corn bread. No to sweetener and try it with all corn meal, don't add flour. leave some butter in the skillet, get it sizzling hot when you pour the batter in to make a nice crust. That's my idea of cornbread.

Get any brand of self-rising cornmeal mix and make the recipe on the bag. If you can't find it, then combine 1 3/4 cups cornmeal with 1/4 cup flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/4 cup oil, 1 egg and enough buttermilk to make a smooth pourable batter. Add a little sugar if you must. Thick clumpy batter makes dry cornbread. It should be creamy like pancake batter. Pour it into a very hot well greased skillet or baking pan. Bake at 450 to 475 for about 15 to 17 minutes.

I made this gluten free with oat flour replacing the whole wheat and all-purpose flour - tastes great!

Ah, Margo, you remind me of the time we moved (with all my Mom's New England cooking and recipes) to the South. One of my children's friends stayed for dinner one day just because I promised the menu would be "beans and cornbread." Imagine her surprise when, instead of the unsweetened white cornbread and pinto beans she expected turned out to be our sweetened yellow cornbread and molasses-y Boston-baked beans. Glad you enjoyed this anyway!

A good buttermilk substitute is vinegar and milk - works perfectly!

Can you make ahead and freeze?

The video was very, very helpful! This is a whole sensory experience!We used almond flour in place of the two flours because my husband is gluten-free. We served it with some honey-cinnamon butter. I wish we had made two!

I made this twice - first time I followed exactly and didn’t love it, second time, I changed it to 4 tablespoons of brown butter and the rest veg oil and I liked it much more. Nice and easy recipe.

This cornbread needs no chili - delightful by itself - adds some wow to a simple meal! I had self rising cornmeal so I only added baking powder. Left out the maple syrup and halved everything (2 eggs) for my 7 inch skillet. I grew up in SC making jiffy premix and this is much softer, very buttery, and moist, but it’s not cake - still has a good cornmeal crumb. I would say it PAIRS well with a hearty soup but if you’re dead set on dry, coarse and crumbly to SOAK in your soup - this ain’t that.

I LOVED this as made by Lise Bendixen on her second try. Thanks for the tips!!P.S. I made it exactly as she did on the second try, except I used Cultured Buttermilk Blend to make buttermilk out of milk. I have no idea if it would taste better with actual buttermilk.

Absolutely delicious!! Much different from other cornbread recipes I’ve made, but my favorite. Thanks, Melissa!!

Made this for weeknight dinner with Melissa Clark’s vegetarian chili. From getting ingredients ready to sitting down to dinner, the entire meal was done in an hour. Worth putting into the rotation for winter meals.

Tasty mildly sweet and moist. Just how I like it.

Subbed Greek yogurt for buttermilk and it is fantastic

Not my favorite cornbread recipe but definitely fine. That’s too much butter. Even better to have bacon grease on hand but then it’s not necessary to do browning step, just get it melted. I added a dollop of molasses but couldn’t taste it. Stick with medium grind cornmeal, polenta would be too rough

I made this tonight. I don’t know what to call it, but what I made is not cornbread. The taste is fine, but there’s no crust. None. It’s like a tender, moist cake. I baked it in a hot 12” LC enameled cast iron skillet. Won’t be making it again. On with my quest for a sweet cornbread (Marie Callender style) to make my hubby happy.

Made exactly as described in the recipe and turned out amazing. Loved it. Not nearly as sweet as I feared given all the mape syrup, it was still on the more savory side.

Made it exactly as written. A touch of sweetness but definitely on the savory side for cornbread. Crispy edges. Delicious!

I let the butter melt in a glass bowl that sat on top of the oven while seasoning my skillet with bacon fat. (Figured this was a good excuse to give it a fresh season!) After skipping the brown butter stage, I took my bowl of liquid butter and made the batter. After seasoning the skillet and letting it cool, I spread a thin layer of vegetable oil around the entire skillet, then poured the batter in. Baked for 40 minutes. Tasted heavenly! (And it slipped right off the pan!)

I substituted wheat flour for almond flour and it worked wonderfully. This recipe is top tier, and the video was so helpful.

Followed the recipe as written. Delicious! And Easy! Huge hit at a party as a compliment to Texas Chili. I used medium grind cornmeal and the maple syrup as listed and did not find it too sweet.