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Chef Kevin’s Brown Butter Cornbread is a great addition to any meal, especially summertime BBQs, and is a big hit in our kitchen. If you are planning to grill or cook for any Father’s Day celebrations this week, we think this would be an excellent (and relatively simple) addition to show your appreciation. This cornbread recipe is naturally gluten-free, and the brown butter in this adds a deeper flavor, making it a sure crowd pleaser.


  • 1 1/2 Cups Coarse Yellow Cornmeal (stone ground)

  • 1/2 Cup Corn flour (find ground cornmeal)

  • 6 Tbsp Water

  • 2 Tbsp Baking Powder

  • 2 Tbsp Sugar

  • 1 tsp Salt

  • 2 Eggs

  • 1 1/2 Cups Buttermilk

  • 1/2 Cup Butter

  • 2 Tbsp Olive Oil


  • 10-inch skillet

  • Mixing bowls (3)

  • Saucepan

  • Whisk

  • Wooden spoon

  • Spatula


  1. Heat oven to 400 degree F along with a 10-inch skillet in the oven to pre-heat

  2. Combine the water and coarse corn meal in a bowl and set aside 15 minutes to hydrate

  3. Melt butter in a pan over medium heat and continue to cook until bubbling stops and milk solids turn to brown (not black). Let cool before using.

  4. Combine corn flour, baking powder, salt and sugar in a large bowl.

  5. In a second bowl, beat the eggs until frothy and combine with melted butter, cornmeal and buttermilk.

  6. Add all the wet ingredients into the dry, mixing briefly.

  7. Remove the skillet from the oven and fill with batter.

  8. Bake for 25-30 minutes until fully cooked and brown around the edges.

  9. Remove from oven, cover skillet with wire rack and flip to remove cornbread and cool for ten minutes before flipping back right ways up.

  10. Slice and serve!