Brown Butter Buttermilk Skillet Cornbread

Nutty, toasty, and buttery

This Brown Butter Buttermilk Skillet Cornbread is my take on southern cornbread, with a lightly sweetened buttermilk base, a coarse yellow cornmeal crumb, and a perfectly caramelized crust thanks to the magic of a good cast-iron skillet. If that weren't delicious enough, this cornbread sets itself apart with a healthy dose of brown butter, which offers subtly nutty, toasty, and caramelized notes among its buttery swirls.

Northern Cornbread vs. Southern Cornbread

Northern cornbread is often considered sweeter, lighter, and more cake-like than southern cornbread. It generally utilizes a finely ground white or yellow cornmeal, calls for milk more often than buttermilk, and includes more eggs and sugar than its southern counterpart. Northern cornbread is also often baked in a traditional baking dish rather than cast-iron and sliced into squares like a sheet cake. I would consider the classic 'blue box' cornbread and many others found in the cake mix section of the grocery store to be northern-style cornbread.

Opinions on what constitutes southern cornbread vary wildly, with some claiming that a true southern cornbread is devoid of sugar, while others claiming that they've never seen a cornbread come out of a southern kitchen that wasn't sweetened considerably. The one thing that nearly everyone can agree on though, is that southern cornbread must be baked in a cast-iron pan rather than a baking dish. I particularly love this tradition because cornbread baked in cast iron develops a gorgeous caramelized crust that is, in my opinion, the most delicious part of the bread. Southern cornbread is also generally made with buttermilk rather than regular milk and often utilizes yellow cornmeal rather than white. However, the coarseness of the grind can be anywhere from finely ground to very coarse; the latter of which is my favorite option to use.

What type of cornmeal should I use?

I prefer a coarsely ground cornmeal for this Brown Butter Buttermilk Skillet Cornbread because I think it lends a superior texture when baked in a cast-iron pan. The coarse grind offers a larger crumb to the finished bake, and though this cornbread is still very soft, there are plenty of crunchy cornmeal bits that get toasted along the way.

It's also important to note that your cornmeal should only contain corn. Some cornmeal products sitting on the grocery store shelves are filled with unnecessary fillers, thickeners, and stabilizers that alter the flavor and texture of the finished product, so make sure to check the label. If you would prefer to use a medium grind or fine grind for this cornbread you may adjust for your own preference, but I highly suggest you choose cornmeal that only contains corn.

Can I swap the buttermilk out for regular milk?

Yes, but I highly suggest you don't because it offers a delicious buttery tang that really elevates the flavor of this Brown Butter Buttermilk Skillet Cornbread. If you go to make a batch and you don't have any buttermilk on hand, you can swap out the buttermilk for an equal portion of whole milk + 2 tablespoon white vinegar or apple cider vinegar. If you are sensitive to the lactose in buttermilk and need an alternative, you can swap the buttermilk out for an equivalent amount of lactose-free milk or coconut milk + 2 tablespoon white vinegar or apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.

How to brown butter

1. Set a large cast-iron pan over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally.
2. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown.
3. Once the butter has reached a stage where it is golden brown with some toasty dark brown bits, remove it from the stove immediately and carefully transfer to a heatproof bowl. Because the cast-iron skillet you're working with is black, it is even more imperative that you watch closely as it will be more difficult to see this transition than if you were using a light-colored pan. Butter can transition from a lovely toasty brown to burned and black in a matter of seconds.

What should I serve this Brown Butter Buttermilk Skillet Cornbread with?

• As a side with chili, like this Chili with Butternut Squash, this Chicken Poblano Chili, or this Pressure Cooker Black Bean Soup (which is hearty like chili)
• As a side with soup, like this Chunky Tomato Basil Soup, this Roasted Broccoli Cauliflower Soup, this Roasted Butternut Squash Soup, or this Clam Chowder with Jalapeno and Corn
• As a swap for brunch biscuits with Sausage Gravy
• As a BBQ staple alongside this Spicy Cabbage Slaw
• Alongside Southern Collard Greens with Ham Hock
• With BBQ Chicken like these Grilled Chicken Wings with Carolina Gold BBQ Sauce or this BBQ Chicken Salad with Buttermilk Jalapeno Ranch
• Smothered in savoy 5-Minute Pimento Cheese, sweet Spiced Peach Butter, or any type of Compound Butter
• Simply with a tab of salted butter and honey

What tools do I need to make this recipe?

• A large cast-iron skillet
• A large mixing bowl
• A kitchen scale -- OR -- Measuring cups (for less precise measurements)
• Measuring spoons
• A wooden spoon or spatula
• A whisk
• A spatula

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Storage and Freezing

This Brown Butter Buttermilk Skillet Cornbread will keep in an airtight container at room temperature for around 1-2 days, or in an airtight container in the refrigerator for up to 1 week. You can freeze this cornbread in a freezer-safe container for up to 3 months. Allow to thaw in the refrigerator, then reheat for 10 minutes at 350 degrees F.

A note for special diets

This Brown Butter Buttermilk Skillet Cornbread is refined sugar-free and can easily accommodate gluten-free diets -- My preferred gluten-free flour mix for this cornbread recipe is Bob's Red Mill Paleo Baking Flour. I have not tried this recipe with other gluten-free blends, so I can't comment on how well they will perform.

If you'd like to make this recipe friendly for lactose-free diets, you can swap out the buttermilk for an equivalent amount of lactose-free milk or coconut milk + 2 tablespoon of white or vinegar or apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.

Brown Butter Buttermilk Skillet Cornbread

★★★★★ 5 from 34 reviews

• Author: Whip & Wander
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 8 slices 1x
• Category: Breads, Butters, and Jams
• Method: Stovetop + Oven
• Cuisine: Southern American

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Description

This Brown Butter Buttermilk Skillet Cornbread is my take on southern cornbread, with a lightly sweetened buttermilk base, a coarse yellow cornmeal crumb, and a perfectly caramelized crust due to the baking magic of a good cast-iron skillet. If that weren't delicious enough, this cornbread sets itself apart with a healthy dose of brown butter, which offers subtly nutty, toasty, and caramelized notes among its buttery swirls.

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Ingredients

Scale 1x2x3x

• 12 tbsp (1 ½ sticks) unsalted butter
• 4 oz (½ cup) pure maple syrup
• 16 oz (2 cups) buttermilk (may sub for an equal measure of preferred milk + 2 tbsp apple cider vinegar)*
• 3 large eggs, room temperature
• 246 g (about 1 ½ cup) coarse cornmeal
• 160 g (about 1 ⅓ cup) all-purpose flour (may sub for 140 g (about 1 ½ cups) Bob's Red Mill Paleo Baking Flour if gluten-free)**
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp Kosher salt

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Instructions

1. Preheat oven to 375 degrees F / 190 C.
2. Set a large cast-iron skillet over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally.
3. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown.
4. Once the butter has reached a stage where it is golden brown with some toasty dark brown bits, remove it from the stove immediately and carefully transfer to a large heatproof mixing bowl. *Because the cast-iron skillet you're working with is black, it is even more imperative that you watch closely as it will be more difficult to see this transition than if you were using a light-colored pan. Butter can transition from a lovely toasty brown to burned and black in a matter of seconds.
5. Add the maple syrup to the butter mixture and whisk together, then add the buttermilk and whisk again.
6. At this point, the mixture should be cool enough to add the eggs. You do not want to add them earlier as eggs hitting a hot bowl of butter are likely to scramble. Whisk the eggs in until evenly blended.
7. Add the cornmeal, baking flour, baking powder, baking soda, and sea salt and whisk to combine until evenly blended.
8. Using a spatula, transfer the cornbread batter back into the hot cast iron pan and carefully transfer the pan to the oven.
9. Bake for 30-35 minutes or until the top of cornbread begins to brown and a toothpick comes out clean. Allow to cool for 10 minutes before slicing and serving.

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Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

1/19/22 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

*If you don't have any buttermilk on hand, you can swap out the buttermilk for an equal portion of whole milk + 2 tablespoon white vinegar or apple cider vinegar. If you are sensitive to the lactose in buttermilk and need an alternative, you can swap the buttermilk out for an equivalent amount of lactose-free milk or coconut milk + 2 tablespoon white vinegar or apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.

**If you need to substitute the traditional all-purpose flour for a gluten-free alternative, Bob's Red Mill Paleo Baking Flour works well. The flour blend performs differently, so you'll want to note the measurement change when making this swap. You'll need 140 g (about 1 ½ cups) of this gluten-free flour blend to replace the 160 g (about 1 ⅓ cups) all-purpose flour. I have not tried this recipe with other gluten-free blends, so I can't comment on how well they will perform.

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Nutrition

• Serving Size: 1 slice
• Calories: 418
• Sugar: 16 g
• Sodium: 374 mg
• Fat: 20 g
• Saturated Fat: 13 g
• Carbohydrates: 49 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 119 mg

Keywords: cornmeal, cornbread, brown butter, maple syrup, buttermilk, cast-iron