Description
Brown Butter Crab Cornbread Skillet is a savory Southern-inspired dish featuring sweet lump crab meat folded into moist cornbread made with nutty brown butter, baked in a skillet until golden and delicious.
Ingredients
- 1/2 cup unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 8 oz lump crab meat, picked over for shells
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and place a 10-inch cast-iron skillet in the oven to heat.
- Melt butter in a saucepan over medium heat and cook until golden brown and fragrant. Remove from heat and let cool slightly.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, garlic powder, and cayenne pepper.
- In another bowl, whisk eggs, buttermilk, sour cream, and browned butter.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in crab meat, cheddar cheese, and green onions.
- Carefully remove the hot skillet from the oven and lightly grease if needed.
- Pour batter into the skillet and spread evenly.
- Bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before serving.
- Garnish with fresh parsley and additional green onions if desired.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Do not overmix the batter to keep the cornbread tender.
- A cast-iron skillet helps create a crisp golden crust.
- Serve with honey butter or remoulade sauce for extra flavor.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern