Description
Brown Butter Crab Cornbread Skillet is a savory Southern-inspired dish featuring sweet lump crab meat folded into rich cornbread batter made with nutty brown butter and baked until golden and tender.
Ingredients
- 1/2 cup unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon granulated sugar
- 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, thinly sliced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Place butter in a 10-inch cast-iron skillet over medium heat and cook until golden brown and nutty in aroma. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, black pepper, sugar, and Old Bay seasoning.
- In a separate bowl, whisk eggs, buttermilk, sour cream, and browned butter.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Fold in crab meat, cheddar cheese, green onions, and parsley.
- Pour batter into the skillet and spread evenly.
- Bake for 22-28 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before slicing.
- Serve warm with extra butter 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 provides the crispiest crust.
- For extra richness, add an additional 1/4 cup cheddar cheese on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American