5 days ago
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When I decided to cook a few dishes for Friendsgiving, there was no question that Ina Garten would be my source of inspiration.
As a huge pasta lover, I knew I had to test Garten's recipe for overnight mac and cheese. And I'm a firm believer that no Thanksgiving table is complete without carbs, so I also made her Parmesan smashed potatoes.
That already seemed like plenty, but then I stumbled on a photo of Garten's brown-butter skillet cornbread in "The Barefoot Contessa Cookbook." In the dish's description, Garten writes that it was the "best cornbread I've ever made!"
That was all I needed to hear — time to get baking!
Ina Garten's brown-butter skillet cornbread needs only a few basic ingredients.
To make Garten's cornbread, which serves 10 to 12 people, you'll need:
- 3 cups of all-purpose flour
- 2 cups of whole milk
- 1 cup of fine cornmeal (Garten says this makes moister cornbread than medium grind)
- 1 cup of sugar
- ½ pound of unsalted butter
- 2 extra-large eggs, lightly beaten
- 2 tablespoons of baking powder
I began by melting the butter in a 10-inch cast-iron skillet over medium heat.
I continued to heat the butter until it became browned but not burned, listening to Garten's advice to "watch it very carefully!"
Once the butter was ready, I poured it into a bowl and added the milk and eggs.
I whisked the milk into the butter before cracking two eggs into the bowl.
I have to admit, I forgot to lightly beat the eggs before adding them to the mixture — but it didn't seem to affect the cornbread at all.
I added my dry ingredients in a separate bowl.
I added the flour, sugar, and cornmeal, along with the baking powder and some kosher salt.
I whisked all the dry ingredients together, then made a well in the middle.
Barely five minutes had passed, and my batter was almost ready.
Then I poured the butter-and-milk mixture into the well.
Per Garten's instructions, I stirred everything together with a rubber spatula until it was just combined. The "Barefoot Contessa" star said it's OK if the batter looks a little lumpy.
My batter was almost ready. But first, it needed to rest a little (relatable).
Garten's recipe calls for the batter to sit for 15 minutes. She said this step is essential to getting the best cornbread possible, so be patient!
After the 15 minutes were up, I poured my batter into the skillet.
Make sure you don't wipe out your cast-iron skillet after melting the butter. Just throw the batter right in.
I smoothed the top, sprinkled it with sea salt, and threw the cast-iron skillet into the oven.
Garten's recipe says to bake the cornbread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a knife in the middle, and it came out clean, so I knew it was ready.
One thing to note: If you're using an 11 ½-inch skillet, Garten recommends baking your cornbread for only 25 to 30 minutes.
My cornbread came out a gorgeous golden brown.
Garten's brown-butter skillet cornbread makes for a beautiful centerpiece at the Thanksgiving table. (We all know no one really cares about the turkey.)
But would it taste as good as it looked?
You could feel how moist the cornbread was just by cutting into it. Everyone at the table agreed it was one of the best they had ever tasted.
I could write an essay on how much I love this cornbread. It was so moist and fluffy, with the sweet and savory elements working together in perfect harmony. We were all stuffed, but everyone at the table couldn't resist getting seconds of the bread.
"The salt really brought out all the flavors," my friend Oliver said. "10/10, would recommend."
"So delicious," my fellow taste tester Kayla added. "The outside had a nice salty and crunchy texture, while the inside was moist and sweet."
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Anneta Konstantinides is a lifestyle correspondent at Business Insider and has spent nearly 10 years reporting in the lifestyle space. Her focus is on food and travel, where she's known to take readers inside Michelin-starred kitchens or to the hottest new Las Vegas hotel. Sometimes it's Anneta doing the cooking, leading readers through the best recipes by Gordon Ramsay or Ina Garten. Anneta has also been deeply reporting on the pageant industry since 2019, interviewing dozens of Miss USA and Miss Universe winners. She was a two-time finalist at the LA Press Club Awards for her investigation into the 2022 and 2024 Miss USA scandals and was featured in The New York Times Presents episode "How to Fix a Pageant" on Hulu in September 2023. After graduating from UCLA with a B.A in English Literature and a minor in film & television, Anneta worked as a journalist in London, Sydney, New York City, Los Angeles, and Washington, DC. She currently lives in Los Angeles.
