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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.
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.