Brown Butter Cornbread

Brown butter gives this cornbread a warm, nutty flavor.

Adapted from Mark Bittman.

Note: If you have a cast-iron skillet, by all means use it to make the cornbread. Simply melt the butter in the skillet and proceed as directed.

Brown Butter Cornbread

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About This Recipe

Yield:makes 8 servings
Active time:15 minutes
Total time:40 minutes
Special equipment:9 inch cake pan or cast iron skillet
This recipe appears in: Wake and Bake: Brown Butter Cornbread


  • 4 tablespoons unsalted butter
  • 1 1/4 cups whole milk
  • 2 large eggs
  • 1 1/2 cups coarse cornmeal
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt


  1. 1

    Preheat oven to 375°F.

  2. 2

    In a small skillet, melt butter over medium heat. After butter has melted, let continue to cook, stirring frequently, until butter has browned, about 3 minutes. Transfer to cake pan.

  3. 3

    In a small bowl, whisk together eggs and milk.

  4. 4

    In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg mixture until combined.

  5. 5

    Pour batter into pan and smooth out the top. Bake until golden and a cake tester comes out clean, about 25 minutes.


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