Description
A moist and tender cornbread enriched with nutty brown butter, tangy buttermilk, and sour cream. Baked in a cast iron skillet, it develops a crisp golden crust and pairs beautifully with butter and honey.
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
Instructions
- Preheat oven to 425°F and adjust rack to the center position.
- Place butter in a 10-inch cast iron skillet and heat in oven until melted and browned, 10–20 minutes. Pour browned butter into a heatproof cup, leaving 1 tablespoon in the skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk eggs, sour cream, and buttermilk. Slowly drizzle in browned butter while whisking.
- Stir wet ingredients into dry ingredients until just combined.
- Swirl hot skillet to coat with reserved butter, then pour batter into skillet and smooth top lightly.
- Bake 20–25 minutes, until golden brown and a skewer inserted in the center comes out clean.
- Cool for 10 minutes before serving with extra butter and honey.
Notes
- Add fresh corn kernels for extra sweetness and texture.
- Stir in diced jalapeños and shredded cheddar for a savory version.
- Swap honey for maple syrup when serving.
- Fold in bacon bits or green onions for a hearty twist.
- Bake as muffins in a greased tin for 12–15 minutes instead of skillet cornbread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
