Cast Iron Brown Butter Cornbread

Cast Iron Brown Butter Cornbread

Collaboration with Field Company


Makes 1 Pan of Cornbread
  • 4 Tbsp. (55g) Black & Bolyard® Original Brown Butter
  • 1 ¼ cups (250g) Whole Milk
  • 2 ea. (108g) Large Eggs
  • 1 ½ (195g) Coarse Cornmeal
  • ½ cup (65g) All Purpose Flour
  • ½ cup (120g) Sugar
  • 1 Tbsp. (10g) Baking Powder
  • 2 tsp. (5g) Kosher Salt


  1. Preheat oven to 375F.
  2. In a small bowl, whisk together the eggs and milk.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder.
  4. Stir in the egg-milk mixture into the flour mixture until combined.
  5. Heat a Field Company Cast Iron Field Skillet over low heat and melt the Black & Bolyard® Original Brown Butter. Once melted completely, increase the heat to medium-high.
  6. Pour the prepared batter into the pan.
  7. Transfer the pan to the oven and cook, uncovered for 17-20 minutes until golden brown and a cake tester comes out clean from the center.
  8. Enjoy warm with another schmear of Brown Butter.