One of my favorite sources of recipe inspiration is the New York Times Cooking app. Not only do I love the variety of recipes, but I love the reviews and feedback that readers leave so that I can take a good recipe and turn it into an absolutely great recipe. This Brown Butter Skillet Cornbread is a recipe that, fortunately, does not require any extra adaptations. It is perfect as is. So perfect, in fact, that I made it twice in one week.
This skillet cornbread is the perfect blend of sweet, slightly nutty, buttery, and moist. It also, in my opinion, has the perfect amount of crumble that you expect from cornbread.
The first time I made this recipe, I baked the cornbread in a 12.5 inch skillet as recommended. On the next go around, I used a 9 x 13 glass baking dish. Although I loved the look of the skillet cornbread cut into pie pieces, my preference fell squarely (no pun intended) in the baking dish version. The ability to cut the dish held cornbread into squares made it easier for me to serve my family and save leftovers for another day.
I also served this cornbread with a bunch of dinners throughout the week. I even threw some cornbread crumbs on top of my stuffed peppers one night! Amazing!
You can view the recipe here. Let me know if you’ve tried this in the comments!