Preparing Ina Garten’s Brown-Butter Skillet Cornbread for Thanksgiving

Ina Garten’s brown-butter skillet cornbread can become a staple at your Thanksgiving gatherings. Known for her simple and delightful recipes, Garten offers a cornbread recipe that requires just basic ingredients.

Essentials for the Recipe

This cornbread serves 10 to 12 people. You will need:

• 3 cups of all-purpose flour
• 2 cups of whole milk
• 1 cup of fine cornmeal
• 1 cup of sugar
• ½ pound of unsalted butter
• 2 extra-large eggs, lightly beaten
• 2 tablespoons of baking powder

Steps to Make the Cornbread

Start by melting two sticks of butter in a 10-inch cast-iron skillet over medium heat. Watch the butter closely to brown it without burning. Then pour it into a bowl and add milk and the eggs.

In a separate bowl, mix the flour, sugar, cornmeal, and baking powder. Whisk the dry ingredients and create a well in the center. Combine the butter and milk into this well, stirring with a rubber spatula until just mixed. A lumpy texture is alright.

Let the batter rest for 15 minutes to achieve the best texture. Afterward, pour the batter into your skillet without cleaning it. Level the top, sprinkle sea salt, and it’s ready for the oven.

Baking the Cornbread

Preheat the oven to 350 degrees Fahrenheit. Garten suggests baking the cornbread for 35 to 40 minutes. A toothpick inserted in the center should come out clean to indicate readiness. If using an 11 ½-inch skillet, bake for 25 to 30 minutes.

The Finished Dish

The final product is a beautifully golden-brown cornbread that shines as a Thanksgiving table centerpiece. This bread is thick and fluffy, with a perfect balance of sweet and savory flavors. Those who have tasted it often praise its moisture and irresistible texture, as noted by taste testers.

“The salt really brought out all the flavors,” one guest noted.

Overall, Garten’s brown-butter skillet cornbread earns high recommendations for any celebration.