“Necessity is the mother of invention”.
And sometimes, accidents are too.
Because it is solely by accident that this cornbread recipe came about. The other night I decided to make a quick skillet cornbread to go with a Tanjin crusted chicken and salsa that I was making for dinner. Like most cornbread recipes, it’s very easy. Pre heat the oven, plop a cube of butter in a cast iron skillet and let it melt in the oven while you assemble the dry and wet ingredients.
Easy peasy, right? So easy it sort of got away from me. There I was in the kitchen happily assembling my ingredients, catching up with my husband on the events of the day and … forgot about the butter.
Oops! But I was in luck …. it hadn’t burned but browned and although the idea hadn’t occurred to me I thought “hmmm… this could be good!” (Duh… when is brown butter NOT good??) So I pulled the skillet out of the oven, finished assembling the wet ingredients (to which I added a healthy dollop of some good bourbon) stirred it into the dry ingredients , poured it into the skillet and popped it back in the oven.
About 30 minutes later, out came the bread … and oh, the smell!! Sweet corn with an underlying nuttiness…. my fingers were crossed that it would taste as good as it smelled!!!
The verdict was… “oh yeah”.. and a new favorite cornbread recipe has been crowned!!!
Looking for something to serve this cornbread with? It would be great with..
Ingredients
- 1/2 cup unsalted butter (1 cube)
- 1 cup coarse ground cornmeal ( I use Bob's Red Mill)
- 1 cup all purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 3/4 cup fresh or frozen corn kernels
- 1 cup whole milk
- 1/2 cup honey
- 1 Tbsp. good bourbon (optional)
- 1 large egg
Instructions
- Pre heat the oven to 400 degrees. Place the cube of butter into a cast iron skillet and place in the oven. Let butter melt and brown - about 7 - 8 minutes for cold butter (if your butter is at room temperature, it will take a bit less time). While the butter is browning, combine the flour,cornmeal, baking powder and salt in a medium sized bowl. Stir. Add the corn and toss with the dry ingredients (this helps the corn from sinking to the bottom of the pan). In a small bowl, combine the milk, honey, egg and bourbon. Stir until combined. When the butter is finished browning, remove skillet from the oven. Pour all but two tablespoons of the browned butter into the wet ingredients and stir. Quickly add the wet ingredients to the dry, stirring until just combined. Pour the batter into the skillet and place back in the oven. Bake for 25 - 30 minutes until the cornbread is brown around the edges and a cake tester inserted in the center comes out with small crumbs attached. Remove skillet from oven and let cook for 10 - 15 minutes. Serve warm or at room temperature.
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{ 12 comments… read them below or add one }
I love the whole idea of browned butter and bourbon in corn bread. I might have one day thought of the browned butter, but the bourbon…never would have crossed my mind. My tastebuds are imagining the flavors of this right now and my mouth is watering. Great recipe, Nancy!
I don’t know if I have ever met a brown butter I don’t like. Thanks for sharing this great recipe! YUM.
Love this recipe! Brown butter makes everything better!
I like cornbread that’s sweet. This one looks like it might be just what I’m looking for.
Hello Annamaria!
It definitely is on the sweeter side and very moist! Hope you like it!!
I love skillet cornbread ~ especially with Brown Butter!
Brown butter makes everything better doesn’t it? Love it!
Hi Sylvie!! It definitely does!!!
I made this cornbread today with my traditional New Year’s Day menu of pork, collard greens, blackened peas, mac & cheese. It was yummy!
Hi Debra!
Woot!! So glad you enjoyed the cornbread! Wishing you all the best in the New Year!!
making it right now! do you toss the two tablespoons you don’t add in? or leave it in the skillet?
Hi Kimba!! Just leave it in the skillet!! Enjoy!!!