When a Friendsgiving menu needed a bread to round out the table, one home cook turned to a trusted source: Ina Garten. The result was a brown-butter skillet cornbread that was so moist and flavorful it has since become a permanent fixture at every Thanksgiving. The recipe, which serves 10 to 12 people, comes from Garten’s “The Barefoot Contessa Cookbook,” where she describes it as the best cornbread she has ever made.
Simple Ingredients, Big Flavor
The ingredient list is short and pantry-friendly: 3 cups all-purpose flour, 2 cups whole milk, 1 cup fine cornmeal, 1 cup sugar, ½ pound unsalted butter, 2 extra-large eggs, 2 tablespoons baking powder, and kosher salt. Garten specifically recommends fine cornmeal over medium grind, noting that it produces a moister loaf.
Browning the Butter
The process begins by melting the butter in a 10-inch cast-iron skillet over medium heat. The butter is cooked until it turns brown but not burned—a step that requires close attention. Once browned, the butter is poured into a bowl, and the milk and lightly beaten eggs are whisked in. In a separate bowl, the dry ingredients are combined and a well is formed in the center. The wet mixture is then poured into the well and stirred with a rubber spatula until just combined. A slightly lumpy batter is expected and acceptable.
The Crucial Rest
Garten’s recipe calls for the batter to rest for 15 minutes before baking. She considers this step essential for achieving the best texture, so patience is key. After resting, the batter is poured directly into the same cast-iron skillet used for the butter—there is no need to wipe it out first. The top is smoothed, a sprinkle of sea salt is added, and the skillet goes into a 350-degree Fahrenheit oven.
Baking and Serving
Baking time is 35 to 40 minutes for a 10-inch skillet, though Garten notes that an 11½-inch skillet will need only 25 to 30 minutes. The cornbread is done when a knife inserted in the center comes out clean. The finished bread emerges with a gorgeous golden-brown crust.
At the Friendsgiving table, the cornbread was a standout. The exterior had a pleasant salty crunch from the sea salt, while the interior remained moist and sweet—a balance of flavors that had guests reaching for seconds even after a filling meal. One friend praised the salt for bringing out the flavors, while another described the contrast between the crunchy outside and moist inside. Leftovers, if there are any, hold up well for a day or two.
What began as a holiday experiment has become a cherished tradition. The brown-butter skillet cornbread now signals the start of the Thanksgiving season for its maker, who looks forward to baking it every year.