Description
A quick and easy skillet cornbread with a golden crispy bottom and rich, nutty flavor from browned butter. Ready in 30 minutes, perfect as a comforting side dish.
Ingredients
Scale
- 6 tablespoons unsalted butter (85g)
- 1 cup yellow cornmeal (120g), preferably stone-ground
- 3/4 cup all-purpose flour (95g)
- 1 tablespoon baking powder (12g)
- 2 tablespoons granulated sugar (25g)
- 1 teaspoon salt (6g)
- 1 cup whole milk (240ml)
- 1 large egg
- Optional add-ins: 1/2 cup fresh corn kernels (75g), 1 small jalapeño finely diced, 1/2 cup shredded cheddar cheese (50g)
Instructions
- Brown the butter: Melt the butter in an 8-inch cast iron skillet over medium heat, swirling occasionally until it foams and the milk solids turn golden brown and smell nutty. Remove from heat and set aside.
- Mix dry ingredients: In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the egg and whisk in the milk. Slowly pour the browned butter into the wet ingredients while whisking to combine.
- Make the batter: Pour the wet mixture into the dry ingredients and gently fold together with a wooden spoon or spatula until just combined. Fold in any optional add-ins now if using.
- Bake the cornbread: Pour the batter into the warm cast iron skillet with the browned butter still in it. Shake gently to even out the batter. Bake in a preheated 400°F (200°C) oven for about 20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for 5 minutes before slicing to allow the crispy crust to set.
Notes
Use fresh baking powder for best rise. Do not overmix the batter to avoid toughness. Browning the butter slowly and carefully is key to flavor. For extra crisp, broil for 1-2 minutes at the end, watching closely. Batter can be made ahead and refrigerated up to 24 hours; add a couple of minutes to bake time if chilled.
- Prep Time: 14 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 220
- Sugar: 4
- Sodium: 320
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 27
- Fiber: 2
- Protein: 5
Keywords: brown butter cornbread, skillet cornbread, crispy bottom cornbread, easy cornbread recipe, quick cornbread, cast iron skillet cornbread