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Delicious brown butter cornbread in a skillet, featuring a crispy bottom.

Easy Brown Butter Skillet Cornbread

Warm, buttery, and slightly sweet cornbread with a crispy crust, perfect for pairing with chili or serving at family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Baking, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dairy
  • 1 cup whole milk 240 ml
  • 1 large egg
Fats
  • 6 tablespoons unsalted butter 85 grams
Grains
  • 1 cup yellow cornmeal 120 grams
  • 3/4 cup all-purpose flour 95 grams
Sweeteners
  • 2 tablespoons granulated sugar 25 grams
Leaveners & Spices
  • 2 teaspoons baking powder 8 grams
  • 1 teaspoon salt 6 grams

Method
 

Brown the Butter
  1. Melt butter in a cast iron skillet over medium heat. Stir continuously until it foams, turns golden, and develops a nutty aroma. Remove from heat and let cool slightly.
Preheat the Oven
  1. Preheat your oven to 400°F (200°C).
Mix Dry Ingredients
  1. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients
  1. In another bowl, whisk the egg and milk until combined. Gradually add the slightly cooled brown butter while whisking.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined; don't worry about lumps.
Bake
  1. Spread the batter evenly in the skillet with the browned butter still in it. Bake until the top is golden brown and a toothpick inserted comes out clean.
Cool Slightly and Serve
  1. Allow the cornbread to rest for about 10 minutes before slicing into pieces and serving.

Notes

Ensure butter is browned but not burned for the best flavor. Use room-temperature ingredients for a smoother batter. Store leftovers in an airtight container for up to three days. Reheat slices in the skillet for a crispy bottom.