Skillet brown-butter cornbread from Dinner: Changing the Game (page 385) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy pork and black bean chili with sage and white cheddar; Tomato-braised white beans with chorizo; Braised pinto beans with bacon and winter vegetables; Curried okra and tomatoes with browned onions and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on April 26, 2026

    This was very tasty. It was only very mildly sweet, next time I'd add more honey, but it had a fluffy texture and the brown butter was a nice touch.

  • wyndle on December 31, 2025

    My favorite cornbread recipe. I don’t have a 12 in skillet, so I halve the recipe for a 10 in or use two skillets for the whole recipe. Freezes well too!

  • jhallen on January 28, 2022

    This was amazing (and I don't even like cornbread that much). Glad to have tried it.

  • rhughes24 on December 29, 2021

    So good - sweet, buttery, corn-forward. This is my go-to recipe.

  • DFarnham on March 11, 2021

    Easy and delicious! No corn, so subbed finely diced jalapeno. New go-to recipe.

  • TrishaCP on February 08, 2021

    This is light and custardy the first day of baking-and greasy and heavy tasting as leftovers. Not a repeat for me.

  • e_ballad on June 01, 2020

    Absolutely delicious & so easy to prepare. Our new go-to recipe.

  • chawkins on February 02, 2020

    Very buttery with a lighter and fluffier texture than Goin's brown butter cornbread. I made half of the recipe in a 9-inch cast iron skillet. Also like the addition of fresh corn in the batter.

  • Lepa on September 07, 2017

    This cornbread was custardy and luscious- one of the best I've had!

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