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Brown Butter Skillet Cornbread

Source of Recipe

From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"Melissa Clark of the New York Times made a cornbread with brown butter and since I love cornbread, I decided to use that trick to update mine. This is the most delicious cornbread I've ever made!"

List of Ingredients

â—¦ ½ pound (2 sticks) unsalted butter
â—¦ 2 ¼ cups whole milk
â—¦ 2 extra-large eggs, lightly beaten
â—¦ 3 cups all-purpose flour
â—¦ 1 cup sugar
â—¦ 1 cup fine yellow cornmeal, such as Quaker
â—¦ 2 tablespoons baking powder
â—¦ 1 tablespoon kosher salt
â—¦ Flaked sea salt, such as Maldon, for sprinkling


Recipe

Preheat the oven to 350° F.

Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it's browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don't wipe out the skillet; just set it aside.

Whisk the milk into the butter, then whisk in the eggs until combined. (Don't add the eggs directly to the hot butter.) In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter-and-milk mixture into the well, and stir with a rubber spatula *just* until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes to rest.

Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.

Serves 10 to 12