Brown Butter Skillet Cornbread | Melissa Clark Recipes | The New York Times

Melissa Clark bakes tender, flavorful cornbread in a cast-iron pan. Produced by: Jenny Woodward Read the story here: http://nyti.ms/1xDPhdX Subscribe to the Times Video newsletter for free…

Comments

  1. It is easier and quicker if you just use “Aunt Jemima – Corn Bread Easy
    Mix” You can make this cornbread even in a microwave.

  2. im from ga and i always make cornbread in a cast iron skillet- except i
    heat the oiled skillet in the oven first and add a spoonful of mayonnaise
    to the mixture and not so much flour or sweeteners-another good tip is to
    use half and half instead of milk or butter milk- i love the idea of the
    butter! 

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