Southern Baking
Brown Butter Skillet Cornbread with Buttermilk and Honey
Brown butter, buttermilk, and honey give this skillet cornbread crisp hot-pan edges and a tender, lightly sweet middle.
Gluten-FreeDairy-FreeHigh CarbBaking ProjectComfort FoodQuick Weeknight
At a Glance
- Time
- 40 mins
- Serves
- 8
- Cost
- Low
- Cuisine
- Southern Baking
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Set a 9-inch cast-iron skillet in the oven and heat the oven to 400 degrees F. Melt 5 tablespoons of the butter in a small pan and cook until it smells nutty and turns lightly brown, then let it cool slightly.
- Whisk the cornmeal, flour, baking powder, baking soda, and kosher salt together in a bowl. In another bowl whisk the eggs, buttermilk, honey, and browned butter together.
- Stir the wet mixture into the dry ingredients just until combined. Add the remaining butter to the hot skillet and swirl it around so the pan is coated.
- Scrape the batter into the skillet and bake until the top is golden and the center springs back, about 20 to 25 minutes.
- Cool for a few minutes before slicing. The edges should be crisp from the hot skillet while the middle stays tender and lightly sweet.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: For gluten-free, substitute a 1:1 GF flour blend for the all-purpose flour; cornmeal carries most of the structure so results are close to the original. For dairy-free, use plant-based milk plus a teaspoon of vinegar in place of buttermilk and a neutral oil in place of butter.