Ina Garten’s Brown Butter Corn Bread takes classic cornbread to a whole new level. By browning the butter first, this recipe adds a deep, nutty richness to the tender, slightly sweet bread. It’s a perfect side dish for soups, stews, barbecues, or simply enjoyed with a pat of butter and a drizzle of honey.

This simple twist makes a huge flavor difference while keeping the recipe easy and approachable.

What Is Ina Garten Brown Butter Corn Bread?

In this version, the butter is melted and browned until it develops a rich, toasty flavor before being incorporated into the batter. Combined with cornmeal, flour, buttermilk, and a touch of sweetness, the result is a moist, tender crumb with a slightly crisp, golden crust.

Reasons to Try Ina Garten Brown Butter Corn Bread

Rich, nutty flavor – Brown butter adds incredible depth
Perfect texture – Moist, tender, and slightly crumbly
Simple to make – No fancy techniques needed
Versatile side dish – Works with savory or sweet meals
Make-ahead friendly – Stays moist for days
Freezes well – Great for meal prep
Elevates a classic – A small step for a big flavor upgrade

Ingredients Needed to Make Ina Garten Brown Butter Corn Bread

1 cup unsalted butter (2 sticks)
1 cup all-purpose flour
1 cup yellow cornmeal
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
2 large eggs
1 tablespoon honey (optional, for extra sweetness)

Instructions to Prepare Ina Garten Brown Butter Corn Bread

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.

Step 2: Brown the butter

In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.

Step 3: Mix dry ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Step 4: Mix wet ingredients

In a separate bowl, combine the buttermilk, eggs, and honey (if using). Slowly whisk in the cooled brown butter, reserving about 2 tablespoons to brush on top later.

Step 5: Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Step 6: Bake the cornbread

Pour the batter into the prepared baking dish or skillet. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the top is golden.

Step 7: Finish with more brown butter

Brush the top with the reserved brown butter as soon as it comes out of the oven for extra richness.

Step 8: Cool and serve

Let cool slightly before slicing and serving warm.

Other Ina Garten Recipes

What Goes Well With Ina Garten Brown Butter Corn Bread

Classic chili – Rich cornbread balances spicy stew
Barbecue ribs or pulled pork – Sweet and savory pairing
Roasted or fried chicken – Southern-style meal
Hearty vegetable soup – Comfort food combo
Butter and honey drizzle – Simple and satisfying snack
Fresh salads – A great textural contrast
Coffee or tea – Perfect for an afternoon treat

Key Tips for Making Ina Garten Brown Butter Corn Bread

Use good-quality butter – Brown butter is the star flavor
Don’t overbrown the butter – Stop at deep golden, not dark brown
Let butter cool slightly before mixing – Avoid scrambling the eggs
Don’t overmix the batter – Keeps the crumb tender
Reserve some brown butter – Brushing on top adds extra flavor
Use a cast-iron skillet if possible – For a crispier crust
Serve warm for best flavor – But it’s delicious at room temperature too

Creative Variations of Ina Garten Brown Butter Corn Bread

Add fresh corn kernels – Sweet bursts in every bite
Stir in sharp cheddar and jalapeños – Spicy and cheesy twist
Mix in cooked, crumbled bacon – Smoky, savory upgrade
Use maple syrup instead of honey – For a deeper sweetness
Add chopped fresh herbs – Like chives or thyme
Top with a sprinkle of flaky salt – Enhances flavor contrast
Bake into muffins instead – Adjust baking time to 15–18 minutes

Storage Guidelines for Ina Garten Brown Butter Corn Bread

Store at room temperature in an airtight container – Lasts up to 3 days
Refrigerate if keeping longer – Up to 5 days, but may dry slightly
Freeze slices individually wrapped – Best within 2 months
Warm before serving – To refresh the texture and flavor

Reheating Tips for Ina Garten Brown Butter Corn Bread

Oven: Warm slices at 300°F for 5–7 minutes – Best method
Microwave: 15–20 seconds per slice – Quick but softer texture
Wrap in foil to prevent drying – Especially for oven reheating
Brush with melted butter after reheating – Revives richness
Serve with fresh honey drizzle – Extra delicious touch

Nutritional Value (per serving, approx.)

Calories: 280
Protein: 5g
Carbohydrates: 32g
Fat: 15g
Fiber: 1g
Sugar: 10g
Sodium: 300mg

A comforting, indulgent side that’s still perfectly balanced.

FAQs

Why use brown butter in cornbread?

Brown butter adds a rich, nutty, and slightly caramelized flavor that elevates the taste of cornbread without adding extra ingredients.

Can I make Ina Garten’s brown butter corn bread ahead of time?

Yes, you can bake it a day in advance. Store it covered at room temperature and warm slightly before serving for the best texture and flavor.

What’s the best type of cornmeal for brown butter cornbread?

Use medium-grind yellow cornmeal for the best texture—fine cornmeal can make the cornbread too dense, while coarse may be too gritty.

Can I freeze brown butter cornbread?

Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven before serving.

Wrapping Up

Ina Garten’s Brown Butter Corn Bread transforms a humble classic into a luxurious side dish with just one simple step—browning the butter. Rich, moist, and full of nutty depth, this cornbread is the perfect addition to any meal.