Ina Garten’s Brown Butter Cornbread

If you follow my blog, you know I am a huge Ina Garten fan. I collect her cookbooks and find that her recipes transfer to a home kitchen. Many cookbooks fall short because when you attempt to make the recipe, the results do not turn out like the authors. With Ina, this is not the situation. 

I love cornbread and was anxious to try this recipe in Ina’s Go-to Dinners cookbook. I made the recipe exactly as directed; the only difference was I did not have a 12-inch cast iron pan; I used a 10-inch pan. Since it was a smaller pan, I baked it longer, and my cornbread turned out higher, yet the taste was absolutely fabulous.

I tweaked the recipe, or as my mother would say, doctored it up. I cut down the salt to two teaspoons and only put a pinch on top after baking. Then I slightly by drizzling warmed maple syrup. The cornbread is delicious with syrup or plain.

Serves: 10-12

Ingredients:

½ pound (2 sticks) of unsalted butter

2¼ cups whole milk

2 extra-large eggs, lightly beaten

3 cups all-purpose flour

1 cup sugar

1 cup (fine) yellow cornmeal, such as Quaker

2 tablespoons baking powder

1 tablespoon kosher salt

Flaked sea salt, such as Maldon, for sprinkling

Preheat the oven to 350 degrees.

Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.

  Whisk the milk into the butter, then whisk in the egg until combined. (Don’t add the eggs directly to the hot butter.)

In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter and milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.

Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.

Drizzle with warmed maple syrup.

Enjoy!

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