Cornbread is one of those few dishes that can be served all year long and for all sorts of occasions. A little slice of cornbread with BBQ chicken, baked on top of a big old pot of chili, loaded with cheese and served along side turkey, stuffing and mashed potatoes: these are just 3 of the 100s (1,000s or 1,000,000s) of different ways you can serve cornbread. This cheesy brown butter skillet cornbread is just the latest recipe to make it into the old cornbread vault. The brown butter sends it into a category all it’s own, and the little bursts of cheese have you begging for just one more piece.
It has totally been an extremely annoying couple of days. I don’t get sick that often, but yesterday basically knocked me off my feet. It’s a ridiculous combination of head cold, body ache, and slight tummy troubles. I absolutely hate feeling this way, especially when I know that I have so much to get done.
Luckily my errands can wait, my recipe testing can wait, and lucky for you guys, I have a whole gaggle of recipes saved up to share with you guys.
One of those such recipes is this cheesy brown butter skillet cornbread!
Why is it that anything baked in a cast iron skillet just tastes that much better?
Also, why does it also make recipes so much easier to tackle?!
I guess the why doesn’t really matter here because the result is always amazing. This brown butter skillet cornbread is so easy and so quick and you’ve got to add it to your Thanksgiving spread this year.
I’m going to keep it short and sweet today. Reruns of New Girl and True Blood aren’t going to watch themselves, and rest is deeply needed at moments like this. Have a great evening everyone! Recipe for this brown butter skillet cornbread and a beer pairing is below!
- 1/2 cup unsalted butter
- 2 cups coarse ground cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoons black pepper
- 1 1/2 cups buttermilk
- 1/3 cup granulated sugar
- 3 large eggs
- 1/2 cup monterey jack cheese, grated
- 1/2 cup sharp white cheddar cheese, grated
- 2 tablespoons parmesan cheese, grated
- 1 cup frozen corn kernels, thawed
- 1 tablespoon fresh sage, finely chopped
- Preheat your oven to 400 degrees F.
- In a large bowl whisk together the cornmeal, flour, sea salt, baking powder, baking soda, cayenne pepper and black pepper. In a separate bowl, whisk together the buttermilk, granulated sugar and eggs. Add the wet ingredients to the dry and fold the ingredients to combine until completely moistened. Fold in the cheeses, corn kernels and fresh sage. Do not overmix.
- In a 10-inch cast iron skillet (or a oven and stove-top safe pan of some kind), melt the butter over medium-low heat. Continue to cook over medium-low heat, swirling the butter with a wooden spoon frequently. Once you start to see brown bits forming on the bottom of the skillet, about 5-6 minutes, remove from heat immediately.
- Pour the batter into the skillet with the brown butter. Place in the oven and bake for 20-25 minute or until cooked through and a toothpick comes out clean.
- Remove from heat and place on a wire rack to cool slightly. The cornbread is best served warm out of the oven, but will keep for a day or two.