Name: Brown Butter Skillet Cornbread with Whipped Cranberry Honey Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup honey; 2 eggs; 6 unsalted tablespoons butter + 2 tablespoons unsalted butter; flakey sea salt, for garnish; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup cranberry sauce; 1/4 teaspoon orange zest; 1 tablespoon honey; 1/4 teaspoon salt

This Brown Butter Skillet Cornbread is made with golden brown butter, buttermilk, and a touch of honey. Then, it’s paired with a sweet whipped cranberry honey butter, for the perfect finish! This cornbread is an elevated version of the classic side dish and perfect for both a weeknight meal or holiday dinner!

The BEST Brown Butter Skillet Cornbread

I’m such a cornbread lover, y’all. At this point, I don’t think there’s a version of cornbread I don’t love. Whether it’s something more savory like my jalapeño cheddar version or something on the sweeter side like a sweet potato cornbread – I love them all, haha!

I wanted to create a classic skillet cornbread to share with y’all but also elevate it just a bit with a simple to make yet absolutely delicious and festive cranberry butter because the only thing better than cornbread is cornbread AND a bit of butter.

As with all of my recipes this cornbread is made with simple and easy to find ingredients but the addition of the cranberry butter elevates it just a bit and makes it a beautiful side to serve for a special holiday dinner.

Watch How to Make this Recipe

Cornbread Ingredients

Flour: this recipe calls for all-purpose flour, but if you need a gluten-free option, I’ve included one below.

Yellow Cornmeal: I prefer the texture of finely ground corn meal, sometimes called corn flour. If you like your muffins to have a bit more texture, you can use a medium-grind corn meal.

Baking Powder: this helps give the cornbread a beautiful rise.

Salt: any good cornbread recipe includes a bit of salt to really enhance the flavor.

Buttermilk: I always use full-fat buttermilk whenever I make cornbread. I love the richness and tang, and I think it gives cornbread the best texture!

Honey: adds the perfect touch of sweetness.

Butter: I recommend using unsalted butter to have better control over the flavor. It really becomes the star of the show!

Ingredient Substitutions If You Need Them

All-Purpose Flour – if you prefer you can swap the all-purpose flour with a cup for cup gluten-free flour instead.
Buttermilk – you can easily substitute the buttermilk with whole milk or half and half. If you need, I’ve included instructions on how to make a plant-based buttermilk substitute, below.
Butter – you can use a vegan butter for this recipe if you prefer.
Honey – feel free to swap the honey for maple syrup if needed.

How to Make a Dairy-Free Buttermilk Substitute

If you don’t have buttermilk on hand you can easily make a quick substitute in a pinch!

Here’s how:

Pour one cup of full-fat coconut milk, or a plant-based milk of your choice into a measuring cup.
Add one tablespoon of vinegar or lemon juice to the milk.
Let the milk sit for 5 -10 minutes, and allow it to curdle.

That’s it! The acid in the vinegar or lemon juice will help to give the coconut milk a similar taste and texture of buttermilk. It won’t be exactly the same, but it will get you by and still taste great.

wet ingredients and dry ingredients in separate bowls

How to Make Brown Butter Skillet Cornbread

Step One: Place an 8 or 9-inch skillet in the oven, and set it to preheat at 400 degrees.

Step Two: Make the brown butter. To do so, add the butter to a small skillet or pot, and heat over medium heat. Allow the butter to bubble and “cook,” stirring continuously until foam starts to dissipate and brown bits form in the bottom of the pan. Once it’s golden brown color in color and has a nutty aroma, remove it from the heat, and transfer it to a heat-safe dish to cool slightly.

Step Three: Next, add the cornmeal, all-purpose flour, baking powder, and salt to a large mixing bowl. Stir until well combined.

Step Four: In a second bowl, whisk the eggs, buttermilk, and brown sugar.

Step Five: Pour the wet ingredients into the dry ingredients, and gently fold until everything is well combined.

Step Six: Remove the hot skillet from the oven, and add 2 tablespoons of butter. Place the skillet back in the oven, and let the butter melt completely. Then, remove the skillet from the oven, and swirl the butter around to coat it completely. Pour the cornbread batter into the hot skillet.

Step Seven: Bake for 20 to 25 minutes at 400 degrees or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The center should be puffed, and the edges will be golden brown!

Step Eight: Let your cornbread cool for a few minutes. Then, slice it into 8 pieces, and serve warm with a dollop of cranberry butter, a drizzle of honey, and a sprinkle of flaky sea salt!

Easy Whipped Cranberry Honey Butter – SO GOOD

Ok, the brown butter cornbread is great all on its own but seriously the whipped cranberry honey butter truly takes it over the top! Here’s what you need and how to whip it up (literally).

Ingredients:

Unsalted Butter
Cranberry Sauce – I like to make my own but your favorite store-bought version will also work.
Orange Zest
Honey
Salt

cornbread batter in mixing bowl with spoon

Tips and Tricks for the Best Cornbread

Avoid over mixing – you want to combine the ingredients just until the batter is combined and no large lumps remain. Continuing to mix will result in lots of cracks in your cornbread.
Don’t overcook the cornbread – you want the cornbread to be tender. So, be sure to keep an eye on it, and take it out as soon as a toothpick comes out clean!
Bake it in another baking dish! If you don’t have a skillet, don’t worry! You can bake this cornbread in a 9×9 baking dish instead. Just adjust the cooking time as needed.

How to Store, Freeze, and Reheat

To store: Let the cornbread cool completely, and transfer it to a sealable bag or airtight container. Store the pieces at room temperature for 2-3 days or in the fridge for up to 1 week. Store the butter in a separate airtight container for up to 2 weeks.
To freeze: Let the slices of cornbread cool completely, and transfer them to an air-tight freezer-safe storage bag. The slices will stay fresh in the freezer for up to 3 months. You can also freeze the cranberry butter and just let it thaw in the fridge or counter until you’re ready to use.
To reheat: When you are ready to reheat a slice of cornbread remove it from the freezer, and let it come to a complete thaw on the counter. Then, wrap the slice in foil, and reheat in a 350 degree oven until hot.