Brown butter skillet cornbread from Go-To Dinners (page 190) by Ina Garten

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

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

  • julesamomof2 on November 17, 2025

    I made 1/2 recipe in a 9 " pie plate and, based on a previous review, baked it for the same time. Very sweet and cakey. I prefer my go-to recipe from Bon Appetit which uses honey rather an granulated sugar for a less shockingly sweet side.

  • anya_sf on August 11, 2023

    I made 1/2 recipe in a 9" skillet; baking time was the same. The cornbread was moist and flavorful, with a relatively light, not-too-crumbly texture. Sweeter than I'd normally make for a side dish, but balanced somewhat by the salt, this was especially good for breakfast with butter and honey.

  • BrendaD1962 on August 09, 2023

    This is the best cornbread I’ve ever made. We devoured it.

  • anya_sf on November 02, 2022

    Almost the same as the recipe in the Costco reissue of TBCC, but with 1/4 c more milk and no specific measurement for flaky salt.

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