Ina Garten Brown Butter Cornbread Recipe
The Ina Garten Brown Butter Cornbread Recipe is rich, moist and full of nutty flavor. It’s a perfect side for chili, soups or barbecue.
Ingredients
- 1/2 cup unsalted butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
Instructions
Brown the Butter
- In a medium saucepan, melt butter over medium heat. Cook until it turns golden brown and smells nutty. Watch carefully to avoid burning.
Preheat the Oven
- Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan lightly with butter or cooking spray.
Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Whisk until evenly mixed.
Combine Wet Ingredients
- In a separate bowl, whisk eggs with milk. Slowly add browned butter, mixing continuously.
Make the Batter
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing for tender cornbread.
Bake the Cornbread
- Pour batter into the prepared pan. Bake for 25 minutes or until golden and a toothpick comes out clean.
Cool and Serve
- Allow cornbread to cool slightly in the pan. Cut into squares and serve warm. Perfect with butter or honey.
Notes
- Brown butter carefully to avoid burning
- Use fresh cornmeal for better texture and flavor
- Don’t overmix the batter to keep it light and soft
- Bake in a preheated oven for even cooking
- Serve warm for the best taste