Southern-Style Brown Butter Cornbread Recipe


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.

Recipe Facts

Active: 15 mins
Total: 40 mins
Serves: 8 servings

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  • 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. Preheat oven to 375°F.

  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. In a small bowl, whisk together eggs and milk.

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

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

Special equipment

9 inch cake pan or cast iron skillet

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