{"slug":"cornbread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Cornbread","description":"A golden, tender skillet cornbread made with brown butter, tangy buttermilk, and a touch of maple syrup, baked in a cast-iron pan for a crispy crust.","body_md":"\n## Source\n\nhttps://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread\n\n## Change Log\n\n-   Honey can be omitted if recipe is to be savory or used in a savory\n    dish such as cornbread dressing.\n\n## Special Equipment\n\n-   11 to 12 inch cast-iron skillet\n\n## Preheat Oven\n\n-   Preheat oven to 375°F.\n\n## Ingredients\n\n-   170 grams (6oz / 12 tablespoons / 1 1/2 sticks) unsalted butter\n-   120ml (½ cup) maple syrup (omit for savory dishes)\n-   530ml (2 ¼ cups) buttermilk\n-   3 large eggs\n-   180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind\n-   65 grams (½ cup) whole wheat flour\n-   60 grams (½ cup) all-purpose flour\n-   18 grams (1oz / 1 ½ tablespoons) baking powder\n-   9 grams (1 ½ teaspoons) salt\n-   3 grams (½ teaspoon) baking soda\n\n## Preparation\n\n### Brown Butter\n\n1.  On the stovetop, in an 11- or 12-inch cast iron skillet, melt the\n    **butter** over medium heat.\n2.  Cook, swirling pan to lightly coat sides and bottom until the foam\n    subsides and the butter turns a deep nut brown. (Watch carefully to\n    see that it does not burn.)\n3.  Pour brown butter into a large bowl. (Do not wipe out the pan.)\n\n### Wet Ingredients\n\n1.  If using, whisk the **maple syrup** into the butter.\n2.  Whisk **buttermilk** into the butter.\n3.  The mixture should be cool to the touch; if not, let cool.\n4.  Whisk in the **eggs**.\n\n### Combine with Dry Ingredients\n\nInto the butter/buttermilk mixture, whisk in:\n\n-   Cornmeal\n-   Flours\n-   Baking powder\n-   Salt\n-   Baking soda\n\n### Bake\n\n1.  If the skillet is no longer hot, reheat it briefly on the stove for\n    a few minutes.\n2.  Scrape batter back into the skillet.\n3.  Bake until the top is golden brown and a toothpick inserted into it\n    emerges clean, **30 to 40 minutes**.\n4.  Cool in the skillet for **10 minutes** before slicing.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n- **Leavener repair (2026-07-30):** the baking soda read \"5 grams (½ teaspoon)\"; half a teaspoon of baking soda is ~3g, and 5g is nearer a full teaspoon. Volume taken as authoritative, matching this recipe own convention — its baking powder line (18g / 1½ tablespoons) is already correctly derived from volume at 4g per teaspoon.\n","draft":false,"servings":"8","prep_time":"15 minutes","cook_time":"40 minutes","total_time":"55 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread","created_at":"2018-11-30T18:00:22Z","updated_at":"2026-07-30T22:37:50.50207Z","categories":["Bread"],"tags":["Buttermilk","Cast Iron Skillet","Cornmeal","nytimes"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["-   170 grams (6oz / 12 tablespoons / 1 1/2 sticks) unsalted butter","-   120ml (½ cup) maple syrup (omit for savory dishes)","-   530ml (2 ¼ cups) buttermilk","-   3 large eggs","-   180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind","-   65 grams (½ cup) whole wheat flour","-   60 grams (½ cup) all-purpose flour","-   18 grams (1 ½ tablespoons) baking powder","-   9 grams (1 ½ teaspoons) salt","-   3 grams (½ teaspoon) baking soda"],"parsed":[{"raw":"-   170 grams (6oz / 12 tablespoons / 1 1/2 sticks) unsalted butter","qty":170,"unit":"g","item":"unsalted butter"},{"raw":"-   120ml (½ cup) maple syrup (omit for savory dishes)","qty":120,"unit":"ml","item":"maple syrup"},{"raw":"-   530ml (2 ¼ cups) buttermilk","qty":530,"unit":"ml","item":"buttermilk"},{"raw":"-   3 large eggs","qty":3,"item":"large eggs"},{"raw":"-   180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind","qty":180,"unit":"g","item":"yellow cornmeal, fine or medium-coarse grind"},{"raw":"-   65 grams (½ cup) whole wheat flour","qty":65,"unit":"g","item":"whole wheat flour"},{"raw":"-   60 grams (½ cup) all-purpose flour","qty":60,"unit":"g","item":"all-purpose flour"},{"raw":"-   18 grams (1 ½ tablespoons) baking powder","qty":18,"unit":"g","item":"baking powder"},{"raw":"-   9 grams (1 ½ teaspoons) salt","qty":9,"unit":"g","item":"salt"},{"raw":"-   3 grams (½ teaspoon) baking soda","qty":3,"unit":"g","item":"baking soda"}]}],"related_from":[{"slug":"cornbread-dressing-with-kale-and-mushrooms","title":"Cornbread Dressing with Kale and Mushrooms","relation":"component"},{"slug":"southern-cornbread-dressing","title":"Southern Cornbread Dressing","relation":"component"}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:38:20.072785Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}