Name: Moist and Tender Brown Butter Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: PT-488035H16M8S
Cuisine: American
Ingredients: 7 tablespoons unsalted butter, plus more for serving; 1 cup (about 5 ounces) fine yellow cornmeal; 1 cup (about 5 ounces) all-purpose flour; 4 tablespoons sugar; 1 teaspoon kosher salt; 2 teaspoons baking powder; ¼ teaspoon baking soda; 2 eggs; 6 ounces (about ¾ cup) sour cream; 4 ounces (about ½ cup) cultured buttermilk; Honey, for serving

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Short description

This moist and flavorful cornbread is enriched with nutty brown butter, tangy buttermilk, and sour cream, creating a perfectly tender crumb. Baked in a cast iron skillet, it develops a golden crust that pairs beautifully with butter and honey.

Why You’ll Love This Recipe

Brown butter adds a rich, nutty flavor that elevates traditional cornbread.
The combination of sour cream and buttermilk keeps the cornbread moist and tender.
Baking in a cast iron skillet ensures a crisp, golden crust.
Simple ingredients come together quickly, making it great for weeknights or holidays.
Delicious on its own or as a side with chili, soups, or barbecue.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

7 tablespoons unsalted butter, plus more for serving
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
4 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons baking powder
¼ teaspoon baking soda
2 eggs
6 ounces (about ¾ cup) sour cream
4 ounces (about ½ cup) cultured buttermilk
Honey, for serving

Directions

Adjust the oven rack to the center position and preheat to 425°F.
Place the butter in a 10-inch cast iron skillet. Transfer to the oven and heat until the butter is melted and browned, 10 to 20 minutes. Carefully pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon in the skillet.
In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda.
In a second bowl, whisk together eggs, sour cream, and buttermilk. While whisking constantly, slowly drizzle in the browned butter.
Stir the wet ingredients into the dry ingredients until just combined.
Swirl the hot skillet to coat with the reserved melted butter. Pour the batter into the skillet, smooth the top lightly, and return to the oven.
Bake for 20 to 25 minutes, until the top is light golden brown and a skewer inserted into the center comes out clean.
Cool for 10 minutes before serving with extra butter and honey.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 15 minutes.
Cooking time: 20 to 25 minutes.
Cooling time: 10 minutes.
Total time: 45 to 50 minutes.

Variations

Add fresh corn kernels for extra texture and sweetness.
Stir in diced jalapeños and shredded cheddar for a spicy, savory version.
Swap honey for maple syrup when serving for a different flavor profile.
Fold in cooked bacon bits or green onions for a hearty twist.
Make muffins instead of skillet cornbread by baking in a greased muffin tin for 12–15 minutes.

Storage/Reheating

Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
To reheat, warm in the oven at 300°F for 10 minutes or microwave individual slices for 20–30 seconds. For best flavor, serve with butter or honey after reheating.

FAQs

1. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to balance the flavor.

2. What if I don’t have a cast iron skillet?

You can bake the cornbread in a greased 9-inch square or round baking pan, though the crust may be less crisp.

3. Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute for sour cream.

4. How do I know when the butter is browned?

It will turn golden brown with a nutty aroma. Be careful not to let it burn, as it can quickly go from browned to burnt.

5. Can I make this cornbread gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

6. Can I reduce the sugar?

Yes, you can reduce or omit the sugar for a more savory cornbread.

7. How should I cut and serve this cornbread?

Let it cool slightly, then cut into wedges or squares directly from the skillet.

8. Can I double the recipe?

Yes, double the ingredients and bake in a larger skillet or two 10-inch skillets. The baking time may need a slight adjustment.

9. What dishes pair best with this cornbread?

It pairs perfectly with chili, soups, stews, or barbecue meals.

10. Why is my cornbread dry?

Overbaking can dry it out. Check for doneness with a skewer at 20 minutes and remove as soon as it comes out clean.

Conclusion

Moist and tender brown butter cornbread is a flavorful twist on a classic comfort food. With its nutty brown butter, creamy buttermilk, and sour cream, it delivers the perfect balance of richness and texture. Ideal for everyday dinners or special occasions, this skillet-baked cornbread is best enjoyed warm with butter and honey.

Ezabella

Moist and Tender Brown Butter Cornbread