Brown Butter Skillet Cornbread
You can make the best gluten free brown butter skillet cornbread! My grandmother made the best cornbread. She may have inherited her recipe and skill from her own mother who was originally from Texas. Cornbread, or Johnny Cake, as we sometimes called it was a side dish for supper in our house growing up on the farm. We’ve come to love it anytime, for breakfast, lunch or dinner.
Brown Butter Skillet Cornbread Goes Great with Baby Back Ribs
Brown Butter Skillet Cornbread goes great with baby back ribs. I like to put the ribs in the slow cooker and later in the day pop some baked beans in the oven along with the cornbread, add a side of coleslaw and you’ve got a meal.
We’ve got some gluten intolerance in our family so I make this brown butter skillet cornbread with all purpose gluten free flour. The secret to this cornbread is to melt the butter in the cast iron skillet and gently brown it before using the butter in the recipe. This adds a special flavour to the cornbread, and also provides you with a skillet that is all ready for the batter. If there is another secret, it is the buttermilk. Don’t try and make this recipe without it! Third and final secret? A cast iron skillet. You’ll get a beautiful moist cornbread with a slightly crisp and chewy crust on the bottom – so delicious and satisfying!
Brown Butter Skillet Cornbread Recipe
- 1 cup all purpose gluten free flour (I use Pamela’s)
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (8 tbsp, or 1 stick)
- 1/4 cup liquid honey
- 2 eggs at room temperature
- 1 cup buttermilk
Preheat oven to 375 F. Melt the butter in a 10.5” cast iron skillet over medium heat, reduce heat and allow butter to become slightly brown. Remove from heat.
Mix together dry ingredients with a fork.
Whisk together the honey and cold buttermilk and then whisk in the butter. (This is important so that you cool the butter down by adding the cold buttermilk so that the eggs don’t cook when you add them.)
Whisk in the eggs and then stir in the dry ingredients. Turn the batter into the cast iron skillet and bake for 20 – 25 minutes.
Serve warm with butter and some delicious Canadian Maple Syrup!