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Pair Your Chili With This Amazing Skillet Cornbread Recipe!

Want to know actress Tiffani Thiessen’s secret to really great cornbread? She shares it in her new cookbook, Pull Up a Chair, but we’ll tell you here: it’s nutty browned butter and rich maple syrup. And it’s the perfect pair to Tiffani’s Four Bean Chili. The secret is out.

Skillet Cornbread
Serves 4 to 6


3/4 cup (1 1/2 sticks) unsalted butter, plus more for serving
1 cup buttermilk
1/3 cup maple syrup
1/4 cup whole milk
3 large eggs
1 1/2 cups fine yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt


1. Preheat the oven to 350°F.

2. In a 10-inch, cast-iron skillet over medium heat, melt the butter. Swirl the pan to coat the bottom and sides. Cook, making sure not to burn the butter, until the foam disappears and the butter turns a light golden brown, about 2 to 3 minutes. Remove from heat when it smells nutty. Transfer to a large bowl to cool and set the skillet aside without wiping out the bottom.

3. In a separate large bowl, whisk together the buttermilk, maple syrup, and milk. Whisk in the eggs. Stir in the cooled browned butter. Add the cornmeal, whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until combined.

4. Pour the batter into the skillet. Bake until the sides are golden brown and a toothpick inserted into the center comes out clean. Let cool and serve warm.

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