Cheesy Brown Butter Skillet Cornbread


Cornbread is one of those few dishes that can be served all year long and for all sorts of occasions. A little slice of cornbread with BBQ chicken, baked on top of a big old pot of chili, loaded with cheese and served along side turkey, stuffing and mashed potatoes: these are just 3 of the 100s (1,000s or 1,000,000s) of different ways you can serve cornbread. This cheesy brown butter skillet cornbread is just the latest recipe to make it into the old cornbread vault. The brown butter sends it into a category all it’s own, and the little bursts of cheese have you begging for just one more piece.

It has totally been an extremely annoying couple of days. I don’t get sick that often, but yesterday basically knocked me off my feet. It’s a ridiculous combination of head cold, body ache, and slight tummy troubles. I absolutely hate feeling this way, especially when I know that I have so much to get done.

Luckily my errands can wait, my recipe testing can wait, and lucky for you guys, I have a whole gaggle of recipes saved up to share with you guys.

One of those such recipes is this cheesy brown butter skillet cornbread!

Why is it that anything baked in a cast iron skillet just tastes that much better?

Also, why does it also make recipes so much easier to tackle?!

I guess the why doesn’t really matter here because the result is always amazing. This brown butter skillet cornbread is so easy and so quick and you’ve got to add it to your Thanksgiving spread this year.

I’m going to keep it short and sweet today. Reruns of New Girl and True Blood aren’t going to watch themselves, and rest is deeply needed at moments like this. Have a great evening everyone! Recipe for this brown butter skillet cornbread and a beer pairing is below!

Beer Love

It’s proven fact that corn goes really well with pale ales and it holds true for this brown butter skillet cornbread as well. I wanted a beer that was going to balance all of the flavors going on in this cornbread, and trust me, there are A LOT of flavors going on. With a touch of sweetness and a whole lot of cheesy savoriness, this brown butter skillet cornbread needed a slightly bitter counterpart. That’s what a pale ale does for this cornbread, and it’s just delicious.
Here are some examples of pale ales I just love for this cornbread:

Maine Beer Company’s Peeper Ale

Harpoon’s 100 Barrel Series 50 Citra Victorious

Great Northern Brewing’s Equinox Single-Hopped Pale Ale

Upslope Brewing’s Belgian Style Pale Ale

Odyssey’s Ghost Drifter

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Cheesy Brown Butter Skillet Cornbread

Yields 8

10 minPrep Time

35 minCook Time

45 minTotal Time

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  • 1/2 cup unsalted butter
  • 2 cups coarse ground cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoons black pepper
  • 1 1/2 cups buttermilk
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1/2 cup monterey jack cheese, grated
  • 1/2 cup sharp white cheddar cheese, grated
  • 2 tablespoons parmesan cheese, grated
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon fresh sage, finely chopped


  1. Preheat your oven to 400 degrees F.
  2. In a large bowl whisk together the cornmeal, flour, sea salt, baking powder, baking soda, cayenne pepper and black pepper. In a separate bowl, whisk together the buttermilk, granulated sugar and eggs. Add the wet ingredients to the dry and fold the ingredients to combine until completely moistened. Fold in the cheeses, corn kernels and fresh sage. Do not overmix.
  3. In a 10-inch cast iron skillet (or a oven and stove-top safe pan of some kind), melt the butter over medium-low heat. Continue to cook over medium-low heat, swirling the butter with a wooden spoon frequently. Once you start to see brown bits forming on the bottom of the skillet, about 5-6 minutes, remove from heat immediately.
  4. Pour the batter into the skillet with the brown butter. Place in the oven and bake for 20-25 minute or until cooked through and a toothpick comes out clean.
  5. Remove from heat and place on a wire rack to cool slightly. The cornbread is best served warm out of the oven, but will keep for a day or two.


Categories: American Fare, Appetizers and Snacks, Autumn, Bread, Fall, Food and Beer Pairings, Recipes, Seasonal, Side Dishes, Thanksgiving, Vegetarian
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13 thoughts on “Cheesy Brown Butter Skillet Cornbread

  • November 7, 2014 at 5:56 am

    GAH! New girl! LOVE THAT SHOW.
    I also freaking ADORE cornbread…and you’re right, everything in a skillet is extra face-plant-ably delicious! I want this. STAT.
    Feel better friend! Pinned!

  • November 7, 2014 at 10:40 am

    YES! A new recipe for cornbread, will be making this weekend to go with chili, thanks! Found you via Pinterest. Making the oven baked Korean chicken tacos tonight.

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  • November 8, 2014 at 5:28 pm

    The tacos were a hit last night, escpecially with my husband, will make again! :D

  • November 9, 2014 at 10:17 am

    oh my gawd, here’s another great recipe for Thanksgiving! Hope you’re feeling better!! I actually took a nap yesterday, which I never do, because I was so tired and felt myself starting to get sick. . anyway loading up on the Emergen-C and trying to be really productive during the day and in bed earlier! love this cornbread, pinned!!!

  • November 9, 2014 at 12:56 pm

    I’m so with you, Alice! I’ve been living off of Emergen-C lately and going to bed at like 8. I am feeling better today. Thank you so much! I think we all need a nap every now and again. I hope you are having a fabulous weekend! xo

  • November 10, 2014 at 10:31 am

    Mmmm, cornbread is one of my favourite things. It’s just so comforting and delicious. I love that you’ve added cheese to this version, and yes, cornbread does taste so much better in cast iron. Add a beer? Yes please! Hope you’re feeling better soon!

  • November 15, 2014 at 12:48 pm

    Made this recipe yesterday to go with a veggie chili. I added thinly sliced green onions. It was super tasty but a bit on the dry side (warming up in the microwave and slathering with butter helped). The batter was quite thick so next time, I’ll try adding an extra 1/2 c of buttermilk or maybe even sour cream. Thanks for the recipe!

  • November 15, 2014 at 6:54 pm

    Thank you so much for the input and trying out the recipe, Sky! The cornbread can get dry, and I’m glad you are adapting to make it work for you! I think sour cream would be a fab addition. ;) I love the green onions too! Have a wonderful Thanksgiving!

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