Rona Roberts's brown butter Kentucky cornbread from Baking in the American South: 200 Recipes and Their Untold Stories (A Definitive Guide to Southern Baking) (page 20) by Anne Byrn

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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

  • Eat Your Books

    Batter refrigerates overnight or up to 24 hours.

  • ljl1989 on January 05, 2026

    Very good! Crust managed to get crisp while keeping a very moist interior. The only tricky bit - the timing on the browned butter is tight - you have to brown butter in a cast iron pan and pour out most (but not all) of it, then wait a few minutes before pouring batter into the pan while you finish mixing the batter. Butter will keep browning in a cast iron even if you take it off the heat, so you really need to brown on the lighter side to avoid burning the butter left in the pan.

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