Description
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!
Ingredients
Scale
- 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
Whipped Cranberry Butter
- 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
Instructions
- Place a 8 or 9 inch skillet in the oven and then set to preheat at 400 degrees.
- Make the Brown Butter: Add 6 tablespoons of butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to let cool slightly.
- To a large mixing bowl add the corn meal, all purpose flour, baking powder, and salt. Stir until well combined.
- In another bowl, whisk together the eggs, buttermilk, and brown butter.
- Pour the wet ingredients into the dry and gently fold until everything is well combined.
- Remove the hot skillet from the oven and add the remaining 2 tablespoons of butter. Add the skillet back to the oven and let melt completely. Once the butter has melted, remove the skillet from the oven and swirl the butter around until the skillet is fully coated. Pour the batter into the hot skillet.
- Bake the cornbread for around 20-25 minutes at 400 degrees or until golden and a toothpick comes out clean when inserted. The center of the cornbread should be puffed and the edges golden brown.
- Make the Whipped Cranberry Butter: While the cornbread is baking make the whipped honey butter. Add the room temperature butter, cranberry sauce, honey, and orange zest to a mixing bowl. Use a hand mixer to beat at high speed for 1 minute until fluffy.
- Let cool for a few minutes and then slice the cornbread into 8 slices and serve warm with a dollop of cranberry butter, a drizzle of honey, and flaky sea salt.
