Best 2 Brown Butter Skillet Cornbread Recipes
Indulge in the Southern charm of skillet cornbread, a delectable treat that embodies the essence of comfort food. With its golden-brown crust, moist and tender crumb, and irresistible aroma, this dish is a symphony of flavors that will tantalize your taste buds. This curated collection of recipes caters to diverse preferences, offering both traditional and innovative twists on the classic skillet cornbread. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a step-by-step guide to crafting this delectable dish. From the classic Southern-style cornbread to variations featuring unique ingredients like jalapeños, cheese, and even bacon, there's a recipe here to satisfy every craving. Prepare to embark on a culinary journey that celebrates the timeless tradition of skillet cornbread while savoring the delightful surprises that each recipe holds.
Here are our top 2 tried and tested recipes!
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh corn kernels. If using frozen corn, thaw it completely before using.
- Be sure to brown the butter until it is golden brown and smells nutty. This will add a lot of flavor to the cornbread.
- Don't overmix the batter. Overmixing will result in a tough cornbread.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will ensure that the cornbread is cooked through.
- Serve the cornbread warm with butter, honey, or your favorite toppings.
Conclusion:
Brown butter skillet cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its crispy crust and moist, flavorful interior, this cornbread is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy side dish, give this brown butter skillet cornbread a try. You won't be disappointed!
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