Brown Butter Skillet Cornbread
“This is the most delicious cornbread I’ve ever made!” says award-winning Food Network television host Ina Garten, who includes this recipe in her new cookbook, Go-To Dinners. What makes it special is the use of nutty, aromatic browned butter, a trick that she learned from Melissa Clark of the New York Times. Serve this instead of dinner rolls at your Thanksgiving feast and you’ll never look back.
Ingredients:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 2 1/4 cups (18 fl. oz./560 ml) whole milk
- 2 extra-large eggs, lightly beaten
- 3 cups (13 oz./360 g) all-purpose flour
- 1 cup (8 oz./250 g) sugar
- 1 cup (5 oz./155 g) yellow cornmeal, such as Quaker
- 2 Tbs. baking powder
- 1 Tbs. kosher salt
- Flaked sea salt, such as Maldon, for sprinkling
Directions:
Preheat an oven to 350°F (180°C).
Melt the butter in a large (12-inch/30-cm) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.
Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and kosher salt. Make a well in the middle, pour the butter-and-milk mixture into the well and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature. Serves 10 to 12.
Reprinted from Go-To Dinners. Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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