One foodie friendship that continues to captivate our attention is the delightful bond between Jennifer Garner and Ina Garten. Known for their engaging #PretendCookingShow and Barefoot Contessa series, these hosts never fail to impress with their delectable recipes and charming rapport, sparking our culinary creativity. Recently reuniting for a new episode of Ina’s Be My Guest on Food Network, they have once again shared a mouthwatering recipe that bears the stamp of approval from both Garner and Garten.
This time, their collaboration led to the creation of a luscious Brown Butter Skillet Cornbread, a homage to Garner’s grandmother’s cherished recipe. Garner first introduced this recipe back in 2020 during a virtual cooking session with her mother. In the latest episode of Be My Guest, Garten reveals that Jennifer sought her expertise in refining her grandmother’s cornbread recipe through a brief Q-and-A session.
Ina’s rendition of the cornbread significantly deviates from Grandma Pat’s version, both in terms of technique and ingredients. To infuse the rich, nutty essence of brown butter into this quick bread, Ina commences by browning two sticks of butter in her trusty cast-iron skillet, ensuring the milk solids caramelize to a golden hue without crossing into burnt territory. Following this crucial step (a must-read for kitchen novices), she combines the browned butter with whole milk and two extra-large eggs, whisking the mixture until smooth and well blended.
Next, Ina incorporates the dry components—namely, all-purpose flour, sugar, fine yellow cornmeal, baking powder, and kosher salt. Here comes Ina’s first culinary trick: allowing the batter to rest. While it’s common knowledge that certain baked goods benefit from a resting period before baking, such as cookie dough or bread dough, Ina underscores the importance of letting cornbread batter sit for 15 minutes. This interval allows the cornmeal to absorb the liquids, facilitating better integration into the batter.
“The difference it makes is truly remarkable,” Ina remarks on the significance of the resting period.
Once the batter reaches optimal readiness, Ina gives it a final stir before transferring it back into the butter-coated skillet. The residual butter in the skillet serves as a natural greasing agent, eliminating the need for additional oil or flour. Just before the cornbread enters the oven, Ina sprinkles a dash of flaky sea salt over the top for an added burst of flavor, although this step is optional. After baking at 350° for approximately 30 minutes, the cornbread emerges puffed, fluffy, and ready to be served. Garner’s ecstatic response upon tasting the first slice speaks volumes.
“It tastes like the best thing I’ve had in my whole life,” Garner effuses.
Furthermore, Ina imparts some valuable insights to enhance Garner’s grandmother’s recipe. While Jennifer holds a fondness for her family’s cornbread, she acknowledges its denseness and lack of fluffiness. Upon scrutinizing the recipe, Ina discerns a potential issue with the flour-to-cornmeal ratio in the Garner family recipe. In contrast to Grandma Pat’s recommendation of 3⁄4 cup cornmeal to 1⁄4 cup all-purpose flour, Ina opts for a ratio of 3 cups flour to 1 cup cornmeal. Recognizing the weight disparity between cornmeal and flour, Ina suggests that achieving a fluffy texture in cornbread necessitates a higher proportion of flour. Additionally, incorporating more leavening agents like baking powder can aid in achieving the desired lightness, Ina advises Garner.
We, too, relish a steaming pan of fluffy cornbread, especially when paired with complementary dishes like our [insert recipe name]. Whether enjoyed alongside a hearty stew or as a standalone treat, a slice of this delectable quick bread promises a delightful culinary experience. So, grab your butter, start browning, and savor the flavors that Garner and Garten have expertly crafted.