Ina Garten Brown Butter Corn Bread
In this version, the butter is melted and browned until it develops a rich, toasty flavor before being incorporated into the batter. Combined with cornmeal, flour, buttermilk, and a touch of sweetness, the result is a moist, tender crumb with a slightly crisp, golden crust.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
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1 cup unsalted butter (2 sticks)
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1 cup all-purpose flour
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1 cup yellow cornmeal
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½ cup granulated sugar
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1 tablespoon baking powder
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1 teaspoon kosher salt
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1 cup buttermilk, shaken
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2 large eggs
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1 tablespoon honey (optional, for extra sweetness)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, eggs, and honey (if using). Slowly whisk in the cooled brown butter, reserving about 2 tablespoons to brush on top later.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared baking dish or skillet. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the top is golden.
Brush the top with the reserved brown butter as soon as it comes out of the oven for extra richness.
Let cool slightly before slicing and serving warm.