cast iron skillet brown butter cornbread

cast iron skillet brown-butter cornbreadNot long ago I invested in a few cast iron skillets.  I’d used one a while back at a friend’s house and loved it.  I think her grandmother had bought it several decades earlier, it was the real thing; the inside was so well seasoned and smooth as silk.  She gave me a few helpful pointers on how to work with it, in case I ever decided to get one of my own.

I’ve made a few dishes in my relatively new skillets and one of my favorite results is cornbread.  There’s something about the subtle minerally taste that the iron brings to the corn.

For me it’s key to make some brown butter in the pan.  It goes into the batter, gets drizzled on top about halfway through baking, and it greases the pan nicely to ensure nothing sticks.  It adds another subtle layer of flavor, a bit nutty.


  • 1  cup fine-ground cornmeal {I really like the Nitty Gritty brand}
  • 1  cup flour
  • 2  tablespoons sugar
  • 1/2  teaspoon salt
  • 1-1/2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 2  eggs
  • 1  cup cream
  • 1/2  cup sour cream
  • 6  tablespoons butter


  • Preheat oven to 400F
  • In a large bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda
  • Heat a 10-inch cast iron skillet over a medium flame; add the butter and keep an eye on it for about 4-5 minutes
  • When butter spattering slows and it darkens to a medium brown, gently swirl it all around edges of pan to coat, then transfer melted butter to a small ramekin or glass bowl
  • In a separate bowl, whisk together the eggs, cream, sour cream and 4 tablespoons of the brown butter
  • Add egg mixture to dry ingredients and gently stir until incorporated, being careful not to overmix
  • Pour batter into the skillet; use the back of a spoon to spread it evenly in pan
  • Bake for 10 minutes, then pour remaining 2 tablespoons brown butter on top of cornbread and bake another 10 minutes, or until a toothpick inserted in center comes out clean

cast iron skillet cornbread

Some variations ~ that I’m yet to try ~ are adding cheddar cheese, diced green chiles or jalapenos, maybe sweeten it up a bit with maple syrup… delicious!


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