Ina Garten Brown Butter Corn Bread Recipe

This Ina Garten Brown Butter Corn Bread Recipe is a rich and golden recipe, which includes browned butter and buttermilk. It’s a classic, foolproof recipe, ready in just 35 minutes.

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Ina Garten Brown Butter Corn Bread Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 2 large eggs
• 1 tablespoon honey (optional, for extra sweetness)

How To Make Ina Garten Brown Butter Corn Bread

1. Preheat the oven: Set oven to 375°F (190°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty—about 5–7 minutes. Remove from heat and cool slightly.
3. Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
4. Mix wet ingredients: In another bowl, whisk together the buttermilk, eggs, and honey (if using). Slowly stir in the cooled brown butter, saving 2 tablespoons for later.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir just until combined—do not overmix.
6. Bake the cornbread: Pour batter into your prepared pan. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
7. Brush with brown butter: Right after baking, brush the top with the reserved brown butter for extra flavor.
8. Cool and serve: Let the cornbread cool slightly before cutting into squares and serving warm.

Recipe Tips

• Why brown the butter?
  Browning the butter adds a deep, nutty flavor that elevates the cornbread.
• Can I use a cast iron skillet?
  Yes, it adds a crispier crust. Preheat the skillet in the oven for a few minutes before adding the batter.
• Is the honey necessary?
  It’s optional, but it gives a nice hint of sweetness. You can skip it if preferred.
• Can I make this ahead?
  Yes, bake and store tightly covered at room temp for up to 2 days or refrigerate for longer.
• What if I don’t have buttermilk?
  Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.

What To Serve With Brown Butter Corn Bread

Cornbread is the perfect side for:

• Chili or beef stew
• Barbecue ribs or pulled pork
• Fried chicken
• Black-eyed pea soup
• Southern-style greens or beans

How To Store Brown Butter Corn Bread

Room Temperature: Store covered on the counter for up to 2 days.

Refrigerate: Wrap tightly and refrigerate for up to 5 days.

Freeze: Wrap slices in plastic wrap and store in freezer bags for up to 2 months. Thaw at room temp or warm in the oven.

Brown Butter Corn Bread Nutrition Facts (Estimated Per Serving)

• Calories: ~320
• Carbohydrates: ~34g
• Protein: ~5g
• Fat: ~18g
• Saturated Fat: ~11g
• Sugar: ~10g
• Sodium: ~380mg

Nutrition information is estimated and may vary based on ingredients and portion sizes.

FAQs

What makes this cornbread different from regular recipes?
The browned butter adds a deep, rich flavor that regular melted butter can’t match.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

How do I make it less sweet?
Reduce the sugar to ¼ cup and skip the honey.

Can I add mix-ins?
Yes! Try chopped jalapeños, shredded cheddar, or crumbled bacon.

Do I need to let it cool before slicing?
Yes, let it rest for 10 minutes so it firms up for clean slicing.

Try More Recipes:

• Ina Garten Blue Cheese Coleslaw Recipe
• Ina Garten Eggplant Gratin Recipe
• Ina Garten Roasted Eggplant Caponata Recipe