Brown Butter Skillet Cornbread

cornbread

Buttery, tender cornbread is a delicious accompaniment to many dishes, especially BBQ, so when my daughter asked me to make her Crock-Pot Ribs with Homemade BBQ Sauce I decided to whip up a batch of cornbread as well. She was in heaven!

What I liked about this recipe from Serious Eats was the addition of brown butter which I think makes food so much more flavorful. Brown butter, also know as a beurre noisette, imparts a delicious nutty and complex flavor that elevates any dish, sweet or savory. Pay close attention when you brown butter, especially in a hot oven, because it can quickly go from nice and brown to burnt and inedible.

One last note, when I made the cornbread I did not have any sour cream in the house so I substituted with yogurt which is the closest in taste and tang to sour cream. Also, if you do not have any buttermilk on hand you can easily make your own with milk and a little lemon juice. Just add 1 tbs of lemon juice to 1 cup of milk, stir and let it sit and thicken for about 5-10 minutes. Use it just like you would a store-bought buttermilk. Enjoy!

Ingredients

  • 7 tbs unsalted butter, plus more for serving
  • 1 cup (about 5 ounces) fine yellow cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 4 tbs granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 cup cultured buttermilk

Instructions

Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until the butter is melted and well browned, 10- 12 minutes. Once browned, pour butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until well combines and smooth. Whisking constantly, slowly drizzle in the reserved brown butter. Whisk wet ingredients into dry ingredients until well combined.

Remove skillet from the oven and swirl to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly and then transfer to oven. Bake until lightly golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, about 20 minutes. Let cool 10 minutes in skillet. Serve with extra butter at the table.

**Tip – Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.**

Kitchen Must Have – Electric Skillet

In the kitchen, one of my “go-to” small appliances is my Presto® Electric Skillet. It’s a really useful appliance that makes frying and cooking up food so much easier. The best part? It comes with a really affordable price tag too! You can grab the same one I own for around $40 on Amazon using this link: Presto 06852 16-Inch Electric Skillet with Glass Cover


I use my electric skillet most often for frying meatballs and chicken cutlets. Because of its large size, it can hold a full two pounds of meatballs all at once as well or a slew of chicken cutlets. The glass cover allows you to see your food cooking while keeping all of the grease splatter in which is a real saving grace at cleanup time. No more scrubbing the stovetop, backsplash, range hood, etc. after frying. It also has a nice, slick Teflon® coating so food slides out easily and cleanup is a breeze because nothing sticks to it. Even the burnt bits come right out with ease. Another great feature of electric skillets is that they are able hold a nice steady temperature as they cook so food cooks and browns evenly.

Electric skillets are really great when it comes to cooking for a crowd as well! Whip up a big batch of scrambled eggs, hash browns, sausage and peppers, ground beef for tacos or even the meat for a Philly cheesesteak! The skillet can also be used to make pancakes, frying homemade doughnuts, burgers, sloppy joes, lo mein and even stir-frys! The possibilities are truly endless because you can use the electric skillet to make almost anything you’d make in a traditional pan on the stovetop.

Electric skillets come in all sizes as well from a small square to a large rectangle. I prefer the larger size as it gives me more flexibility when I am cooking. Some of you might be wondering why you’d need an electric skillet if you already have an electric griddle and to that I say, while a griddle is great to have its lack of high sides limits its functionality. If I had to pick only once of these appliances to own, without hesitation, I would choose the skillet. I find it far more useful in the kitchen than my griddle pan.

If you decide to dust off your electric skillet or run out and buy yourself a new one, give some of these delicious recipes a whirl. You won’t be disappointed!

“Saucy” Italian Sausage and Peppers

Italian Meatballs

Boogaloo Wonderland Sandwich

Steve’s “Special Pancakes”