Browned Butter Skillet Cornbread

5 from 2 votes

Browned Butter Skillet Cornbread is the perfect accompaniment to a meal - it's tender and slightly sweet, with a hint of nutty browned butter flavor.

Prep Time15

Cook Time15

Total Time30

Course: Bread, Side Dish

Cuisine: American

Keyword: bread, browned butter, corn, cornbread, quick bread, side dish, skillet

Servings:

Calories: 160kcal

4 Tablespoons unsalted butter divided
1 Tablespoon honey
1 cup fresh or frozen corn kernels
1 cup all purpose flour use a Gluten-Free flour blend to make this recipe Gluten-Free
1 cup cornmeal
2 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 cup plain Greek yogurt
1 cup milk
1 large egg

Heat oven to 375°F. Melt 2 Tablespoons of the butter and 1 Tablespoon honey together in an 8-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add 1 cup fresh or frozen corn kernels and cook, stirring occasionally, until the corn is slightly translucent and lightly browned, about 5 minutes.
Whisk together 1 cup all purpose flour, 1 cup cornmeal, 2 Tablespoons granulated sugar, 1 Tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon baking soda in a large bowl. In a medium bowl, whisk together 1 cup plain Greek yogurt, 1 cup milk, and 1 large egg, then stir in the corn mixture.
Return the skillet to medium heat, and add the remaining 2 Tablespoons of butter. Cook until lightly browned and fragrant. Gently swirl the skillet to grease the sides of the skillet.
While the butter browns, fold the corn mixture into the flour mixture. While the skillet is still hot, evenly pour the batter into the skillet. Bake until the top is golden brown and a toothpick comes out clean, about 20 minutes.