dinner, sorted: brown butter skillet cornbread with whipped blueberry butter

hello and happy saturday! We are back on the brown butter train!!

If you know me, you know I am not really a baker. So just know my whole heart went into perfecting today’s recipe. It’s a slight bit of a project (more so if you make the butter), but I swear it’s worth it. Bring this to your next BBQ and you will absolutely steal the show.

Now, I love a BBQ dinner. But the cornbread? Usually a letdown. Too sweet, too dry, not enough corn… it’s never quite right

So with a fridge full of corn, I figured it was time to take matters into my own hands.

This cornbread is everything I’ve been craving: just the right balance of sweet and savory, loaded with actual corn, deeply flavorful, and somehow both crispy and moist in all the right places.

And the whipped blueberry butter? I can’t get over how beautiful it is. Subtle, unexpected, and the perfect contrast to the cornbread. Plus it looks so impressive.

I hope you love this one as much as I do. ❤️

brown butter skillet cornbread with whipped blueberry butter

⏱️ TOTAL: 1 hour

🍽️ SERVES: 8

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• 12 inch cast iron pan

• Small frying pan (for blueberries)

• Mixing bowls

• Measuring cups

• Hand mixer

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