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    Whip & Wander » Recipes » Breads, Butters, and Jams

    Published: Jan 19, 2022 · Modified: May 17, 2022 by Jenni · This post may contain affiliate links.

    Brown Butter Buttermilk Skillet Cornbread

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a beige plate with a slice of Brown Butter Buttermilk Skillet Cornbread topped with butter and a drizzle of honey dropping onto the top
    a white cloth wrapping the handle of a batch of Brown Butter Buttermilk Skillet Cornbread
    a wedge of cornbread standing up next to another cut wedge in a cast iron skillet
    a cast iron skillet with brown butter buttermilk cornbread next to a plate with a butter-topped slice of cornbread
    Brown Butter Buttermilk Skillet Cornbread that has been partially cut into wedges
    a plate with a slice of cornbread topped with butter next to a larger skillet with Brown Butter Buttermilk Skillet Cornbread
    a brown plate with a wedge of orn bread with butter on top resting on a gauzy white cloth
    a golf fork cutting through a piece ov cornbread on a brown plate with butter and honey on top
    a fork cutting through a slice of Brown Butter Buttermilk Skillet Cornbread with butter and honey
    cornbread in a large cast iron skillet resting on a wooden table

    a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter

    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.

    Brown Butter Buttermilk Skillet Cornbread in a cast iron skillet resting on a wooden surface

    a skillet with cornbread resting on a wooden table

    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.

    a skillet of cornbread that has been partially sliced into wedges

    wedges of cornbread in a cast iron skiller

    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

    a plate with a slice of cornbread and a pat of butter with a golden fork resting on the plate

    a gold fork resting on a plate with a slice of Brown Butter Buttermilk Skillet Cornbread and a pat of butter

    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.

    a fork resting in a plate with cornbread and butter next to a skillet filled with more cornbread

    a fork cutting through a slice of cornbread with a pat of butter on a brown plate

    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.

    a brown plate with a piece of cornbread topped with butter and honey

    Print
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    a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter

    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
    Print Recipe
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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.


    Ingredients

    Scale
    • 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

    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.

    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.


    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

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Analida Braeger says

      January 30, 2020 at 7:05 pm

      We make this with the gluten free option and everyone loved it! Thanks so much!

      ★★★★★

      Reply
    2. Cathleen @ A Taste of Madness says

      January 30, 2020 at 11:35 am

      I have never actually tried cornbread. Mainly because I used to live in Canada, and I don't think it is really a thing there. I really have to catch up fast! This looks amazing! Love that it is made in a skillet 🙂

      ★★★★★

      Reply
    3. Pam Greer says

      January 29, 2020 at 12:33 pm

      This is seriously the best cornbread ever! I agree cornbread must always be made in a cast iron skillet nothing else gives you that amazing crust!

      ★★★★★

      Reply
    4. Bernice Hill says

      January 28, 2020 at 10:44 am

      Wow! I had no idea there were so many differences in cornbread. I live in Canada so it's not something I ponder a lot. lol. I think I would prefer yours because it has a nice crust and coarser texture. The combination of browned butter and buttermilk also sounds like perfection.

      ★★★★★

      Reply
    5. Sharon says

      January 28, 2020 at 9:34 am

      This brown butter buttermilk skillet cornbread is just what my cold weather chilis and stews are calling for!

      ★★★★★

      Reply
    6. Cheryl Malik says

      January 27, 2020 at 5:01 pm

      Not only do I just love cornbread, but I love THIS cornbread recipe. Seriously, the browned butter is perfect!

      ★★★★★

      Reply
    7. Natalie says

      January 27, 2020 at 3:14 am

      Cornbread is such a treat. My whole family loves it. I never made one in skillet but now you definitely got me interested into buying one. I must make this recipe. Love that is completely glute-free.

      Reply
    8. Alena says

      January 26, 2020 at 8:54 pm

      I love the addition of browned butter! Truly brings out the rich flavor and makes anything to taste better! Yum!

      ★★★★★

      Reply
    9. Mikayla says

      January 26, 2020 at 2:17 pm

      I pretty much love any reason to use my cast iron skillet and man was this perfect! I'd never tried anything but northern cornbread (didn't know that until after I read your recipe!), but I'm quite glad I tried your southern version because it was really really good, it didn't last long, I'm going to making a second batch here very soon.

      ★★★★★

      Reply
    10. Tara says

      January 26, 2020 at 11:08 am

      I am actually planning on making cornbread today and came across this. Made my mouth water. Now off to get the cornbread out of the oven. Such a tasty recipe.

      ★★★★★

      Reply
    11. Sophie says

      January 26, 2020 at 8:40 am

      Wow, that skillet cornbread looks perfect. How did you get that crust so perfect. I have all the ingredients to try this recipe.

      ★★★★★

      Reply
    12. jennifer says

      January 26, 2020 at 5:57 am

      My two things about cornbread -- it has to be a little sweet and it has to be super crusty on the edges. Your recipe serves that up, and I'm making it tonight to pair with chili!

      ★★★★★

      Reply
    13. Paula Montenegro says

      January 25, 2020 at 2:45 pm

      Brown butter and a caramelized bottom, this is a dream come true! Love this recipe and am making it for tomorrow's lunch! Thanks for sharing.

      ★★★★★

      Reply
    14. Amy @ Two Healthy Kitchens says

      January 25, 2020 at 12:48 pm

      I could definitely see this disappearing quickly! It looks so moist and flavorful -- really a great side dish, appetizer, or snack!

      ★★★★★

      Reply
    15. Kushigalu says

      January 24, 2020 at 7:15 am

      Brown butter and cornread sounds fantastic. I cant wait to try this version. Yum!

      ★★★★★

      Reply
    16. Carina says

      January 24, 2020 at 2:53 am

      I don't have many words for this except, delicious!! The honey does make it look extra delicious too, my mouth is watering!

      ★★★★★

      Reply
    17. Amanda says

      January 23, 2020 at 8:41 pm

      I can't believe I've never thought to use brown butter in cornbread -- what a genius idea! It really makes this cornbread extra special.

      ★★★★★

      Reply
    18. Donny says

      January 23, 2020 at 2:58 pm

      OK, I'm sold. That shot with the honey: sold. Definitely making this, definitely using buttermilk.

      ★★★★★

      Reply
    19. ChihYu says

      January 22, 2020 at 8:00 pm

      Give me all of this delicious cornbread!

      ★★★★★

      Reply
    20. Raia Todd says

      January 22, 2020 at 12:36 pm

      Mmm... yes please. I'll eat the whole pan of this!

      ★★★★★

      Reply
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