Brown Butter In The Skillet For Even Tastier Cornbread
BY RYAN CASHMAN
There's almost nothing that doesn't improve with a helping of cornbread, but to improve the cornbread itself, you should be browning the butter right in the skillet.
Brown butter is melted butter that has been heated to the point where the milk solids begin to toast and turn brown. The butter takes on a wonderfully nutty aroma and flavor.
This method doesn't really work without a cast iron skillet. It plays a balancing act with the butter and helps achieve that desirable golden-brown crust.
To make brown butter for this method, add 2 tablespoons of butter to a skillet 12 inches in diameter. Put the buttered skillet in the oven as it preheats so that the butter melts.
By the time the oven reaches temperature, the butter will be melted, beautifully browned, and nutty. Swirl the butter so it evenly coats the skillet, then add batter, and bake.