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Ina Garten Brown Butter Cornbread Recipe

Ina Garten Brown Butter Cornbread Recipe

Ina Garten’s brown butter cornbread is one of those recipes that always gets people asking for seconds.

The key to this dish is browning the butter just right—it adds a rich, nutty flavor that takes the cornbread to another level.

I like to let the butter brown slowly over medium heat, so it doesn’t scorch and ruin that beautiful golden color.

Using a preheated cast-iron skillet gives the cornbread an amazing crisp edge, which might be my favorite part.

And for the best texture? Use a mix of yellow cornmeal and all-purpose flour.

You got this!

How to Make Ina Garten Brown Butter Cornbread Recipe

Ingredients

  • 1 cup All-Purpose Flour
  • 1 cup Cornmeal
  • 1/4 cup Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 1/4 cups Whole Milk
  • 2 large Eggs
  • 1/2 cup Unsalted Butter (browned)
  • 1 tbsp Honey
  • 1 tbsp Flaky Sea Salt (for topping)

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

You’ll want your skillet hot and ready.

Step 2:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

This is your dry mix.

Step 3:

In a separate bowl, combine the milk, eggs, and honey.

Stir them until they’re well combined.

Step 4:

Pour the wet ingredients into the dry mixture, then fold in the browned butter until just combined, without overmixing.

Lumps are okay.

Step 5:

Pour the batter into a well-greased skillet, sprinkle the sea salt on top, and bake for 25 to 30 minutes until golden and a toothpick comes out clean.

Tips and Tricks for Making This Recipe

ina garten brown butter cornbread with a spoon

Watch the Butter:

Browning butter can be quick.

Watch closely and remove from heat as soon as it turns golden with a nutty aroma.

Don’t Overmix:

Overmixing can make your cornbread dense instead of fluffy.

Mix until ingredients just come together.

Use the Right Skillet:

A cast-iron skillet helps achieve that crispy edge.

Get it nice and hot before you add the batter!

Honey Style:

If you like a sweeter cornbread, try swapping out some sugar for another tablespoon of honey.

This adds extra complexity to the flavors.

Test for Doneness:

Use a toothpick to check if it’s ready.

If it comes out clean or with a crumb, you’re good to go.

What to Serve with Ina Garten Brown Butter Cornbread Recipe

 

Chili

A classic pairing for brown butter cornbread is a comforting bowl of chili.

Whether it’s beef, turkey, or vegetarian, the hearty flavors of the chili complement the sweet nuttiness of the cornbread perfectly.

Fried Chicken

Fried chicken and cornbread are a match made in heaven.

The crispy, savory chicken adds a wonderful contrast to the soft and rich texture of the cornbread.

Collard Greens

Collard greens bring a Southern vibe to any meal including this one.

The slight bitterness of the greens, whether with bacon or a simple vegetarian version, balances beautifully with the cornbread’s sweetness.

Tomato Basil Salad

To change things up a bit, consider serving a fresh tomato basil salad.

The juicy tomatoes and aromatic basil bring out the cornbread’s richness in a refreshing way.

Avocado and Corn Salsa

For something unexpected, try an avocado and corn salsa.

Its creamy and citrusy flavors bring a summery touch that works well with the warmth of the cornbread.

Roasted Brussels Sprouts

Roasted Brussels sprouts give a nice nutty complement to the brown butter in the cornbread.

Their caramelized exterior and tender inside provide a delightful textural contrast.

Variations and Substitutions

Flour Alternatives

You can switch all-purpose flour with whole wheat flour for a nuttier texture.

For a gluten-free option, try using a cup-for-cup gluten-free flour blend.

Cornmeal Options

Using coarse cornmeal instead of fine can add a bit more texture to the cornbread!

Mixing white and yellow cornmeal is another way to give a slight variation in flavor.

Dairy Modifications

Substitute buttermilk with plain yogurt if you’re out of buttermilk.

For a dairy-free version, almond milk with a tablespoon of vinegar makes a good swap for buttermilk.

Sweetness Levels

Adjust the sugar amount to your taste; a tablespoon less or more can change the sweetness.

Consider adding honey instead of sugar for a different layer of flavor.

Extra Add-Ins

Feel free to stir in some chopped jalapeños for a spicy kick!

You can also add shredded cheese, like cheddar, for an extra savory twist.

A handful of corn kernels can make the cornbread even more delicious.

How to Store Leftover Ina Garten Brown Butter Cornbread

Wrapping

To keep your cornbread fresh, first wrap it tightly in plastic wrap or aluminum foil.

This prevents moisture from escaping and keeps it soft.

Refrigeration

Place the wrapped cornbread in an airtight container.

Store it in the refrigerator if you plan to eat it within the next 4-5 days.

Freezing

For longer storage, freeze the wrapped cornbread in a resealable plastic bag.

Try to squeeze out as much air as possible before sealing.

This helps retain its delightful texture and flavor.

Common Mistakes to Avoid

Skipping the Brown Butter Process

Don’t rush through the brown butter step!

Take your time to melt the butter slowly and watch for that golden-brown color and nutty aroma.

If you skip this, you’ll miss a fantastic layer of flavor.

Ignoring Ingredient Temperatures

Remember to use room temperature eggs and milk for this recipe.

Cold ingredients can cause the batter to seize, leading to uneven texture in your cornbread.

Set them out ahead of time to blend smoothly with the other ingredients.

Overmixing the Batter

Resist the urge to overmix once you combine the wet and dry ingredients.

Mix just until combined to keep your cornbread tender and fluffy.

Too much mixing makes the cornbread dense and chewy, which isn’t what you’re aiming for.

ina garten brown butter cornbread recipe

Ina Garten Brown Butter Cornbread Recipe

Ina Garten’s brown butter cornbread is one of those recipes that always gets people asking for seconds.
The key to this dish is browning the butter just right—it adds a rich, nutty flavor that takes the cornbread to another level.
I like to let the butter brown slowly over medium heat, so it doesn’t scorch and ruin that beautiful golden color.
Using a preheated cast-iron skillet gives the cornbread an amazing crisp edge, which might be my favorite part.
And for the best texture? Use a mix of yellow cornmeal and all-purpose flour.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Servings: 8

Ingredients

  • 1 cup All-Purpose Flour
  • 1 cup Cornmeal
  • 1/4 cup Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 1/4 cups Whole Milk
  • 2 large Eggs
  • 1/2 cup Unsalted Butter browned
  • 1 tbsp Honey
  • 1 tbsp Flaky Sea Salt for topping

Instructions

  • Preheat your oven to 350°F.
  • You'll want your skillet hot and ready.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • This is your dry mix.
  • In a separate bowl, combine the milk, eggs, and honey.
  • Stir them until they're well combined.
  • Pour the wet ingredients into the dry mixture, then fold in the browned butter until just combined, without overmixing.
  • Lumps are okay.
  • Pour the batter into a well-greased skillet, sprinkle the sea salt on top, and bake for 25 to 30 minutes until golden and a toothpick comes out clean.

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