When I decided to chef a few dishes for Friendsgiving, there was no inquiry that Ina Garten would be my origin of inspiration.
As a huge pasta lover, I knew I had to test Garten's formula for overnight mac and cheese. And I'm a resolute believer that no Thanksgiving array is complete without carbs, so I additionally made her Parmesan smashed potatoes.
That already seemed akin plenty, but afterward 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 always made!"
That was all I needed to comprehend — period to get baking!
Ina Garten's brown-butter skillet cornbread needs lone a few essential ingredients.
To create Garten's cornbread, which serves 10 to 12 people, you'll need:
- 3 cups of all-purpose flour
- 2 cups of entire milk
- 1 cup of fine cornmeal (Garten says this makes moister cornbread than average grind)
- 1 cup of sugar
- ½ lb of unsalted butter
- 2 extra-large eggs, lightly beaten
- 2 tablespoons of baking powder
I began by liquefying the margarine in a 10-inch cast-iron skillet complete average heat.
I continued to warmth the margarine until it became browned but not burned, listening to Garten's direction to "watch it extremely carefully!"
Once the margarine was ready, I poured it into a basin and added the dairy and eggs.
I whisked the dairy into the margarine before cracking two eggs into the bowl.
I have to admit, I forgot to lightly attack the eggs before adding them to the blend — but it didn't appear to power the cornbread at all.
I added my dry ingredients in a distinct bowl.
I added the flour, sugar, and cornmeal, alongside alongside the baking powder and several kosher salt.
I whisked all the dry ingredients together, afterward made a fine in the middle.
Barely five minutes had passed, and my batter was nearly ready.
Then I poured the butter-and-milk blend into the well.
Per Garten's instructions, I stirred everything together alongside a rubber spatula until it was fair combined. The "Barefoot Contessa" celebrity stated it's OK if the batter looks a small lumpy.
My batter was nearly ready. But first, it needed to remainder a small (relatable).
Garten's formula calls for the batter to sit for 15 minutes. She stated this stage is essential to getting the finest cornbread possible, so be patient!
After the 15 minutes were up, I poured my batter into the skillet.
Make certain you don't rub out your cast-iron skillet following liquefying the butter. Just throw the batter correct in.
I smoothed the top, scattered it alongside sea salt, and threw the cast-iron skillet into the oven.
Garten's formula says to roast the cornbread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a blade in the middle, and it came out clean, so I knew it was ready.
One item to note: If you're using an 11 ½-inch skillet, Garten recommends baking your cornbread for lone 25 to 30 minutes.
My cornbread came out a gorgeous aureate brown.
Garten's brown-butter skillet cornbread makes for a beautiful centerpiece at the Thanksgiving table. (We all cognize no one really cares concerning the turkey.)
But would it sensation as fine as it looked?
You could awareness how moist the cornbread was fair by cutting into it. Everyone at the array accepted it was among the finest they had always tasted.
I could compose an composition on how much I affection this cornbread. It was so moist and fluffy, alongside the saccharine and savory elements operating together in ideal harmony. We were all stuffed, but everyone at the array couldn't oppose getting seconds of the bread.
"The sodium chloride really brought out all the flavors," my companion Oliver said. "10/10, would recommend."
"So delicious," my chap sensation tester Kayla added. "The exterior had a nice salty and crunchy texture, during the inner was moist and sweet."
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Anneta Konstantinides is a manner equal at Business Insider and has spent nearly 10 years reporting in the manner space. Her concentration is on food and travel, anywhere she's known to obtain readers inner Michelin-starred kitchens or to the hottest new Las Vegas hotel. Sometimes it's Anneta doing the cooking, foremost readers through the finest 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 inquiry into the 2022 and 2024 Miss USA scandals and was featured in The New York Times Presents event "How to Fix a Pageant" on Hulu in September 2023. After graduating from UCLA alongside a B.A in English Literature and a insignificant in movie & television, Anneta worked as a newsman in London, Sydney, New York City, Los Angeles, and Washington, DC. She currently lives in Los Angeles.
