Ina Garten Up to date Jennifer Garner’s Grandmother’s Recipe

A single foodie friendship we just can’t get adequate of is concerning Jennifer Garner and Ina Garten. The hosts of #PretendCookingShow and Barefoot Contessa, with their fantastic recipes and goofy chemistry, usually go away us feeling inspired to try anything new. And considering the fact that the pair just joined up yet again for a new episode of Ina’s Be My Guest on Food stuff Network, now we have yet a further Garner- and Garten-accepted recipe that we just have to try out.

This time all-around, the pair collaborated on a fluffy, buttery pan of Brown Butter Skillet Cornbread, influenced by Garner’s grandmother’s recipe. Jennifer in fact shared the initial recipe on Instagram back in 2020, when she and her mother whipped up a batch around a video phone. In this episode of Be My Guest, Garten states that Jennifer asked for a tiny cornbread Q-and-A session, so she can determine out how to strengthen her grandmother’s recipe. 

Ina’s variation is loads distinct from Grandma Pat’s, from approach to ingredients. To get the nutty taste of brown butter into this brief bread, Ina starts with browning two sticks of butter in her forged-iron pan, letting the milk solids in the butter get pleasant and caramelized, but not burnt. (Our test kitchen set with each other this useful information to browning butter for rookies—it’s a have to-browse.) Once the butter has that pretty tanned colour, she adds the butter to a bowl with whole milk and two further-huge eggs, whisking anything jointly until the mixture is very well merged. 

With that concluded, Ina adds in her dry elements: all-function flour, sugar, high-quality yellow cornmeal, baking powder and kosher salt. Then comes the first trick up Ina’s sleeve: letting the batter relaxation. We now understood that some baked items need to have time to sit ahead of they can be baked, like cookie dough or new bread, but cornbread can gain much too, according to Ina. She lets her batter rest for 15 minutes so that the cornmeal can take in some of the liquid and better integrate into the bread batter. 

“It’s seriously outstanding, what a difference it makes,” Ina states of the resting time. 

When the batter’s ready, Ina provides it one past stir and pours it ideal again into the pan she used to brown the butter. What is still left of the butter in the pan will assistance to grease it, so there is no want to spray the pan with oil or sprinkle in some flour. Just right before popping it into the oven, Ina sprinkles the bread with flaky sea salt for an added touch of taste, but you can go away it off, if you like. Soon after baking for about 30 minutes at 350°, the cornbread is puffy, fluffy and all set to serve. When Ina serves Jennifer the initially slice out of the pan, she gets a rave evaluate.

“It preferences like the best factor I have experienced in my complete everyday living,” Garner gushes.

Ina also delivers some ideas to enable with Garner’s grandmother’s recipe. Although Jennifer enjoys her family recipe, she also thinks it’s a tiny dense and not pretty fluffy. Right after a tiny recipe analysis, Ina observes that the Garner cornbread could possibly be applying the completely wrong ratio of flour to cornmeal. In which Ina works by using 3 cups of flour to 1 cup of cornmeal, Grandma Pat recommends 3/4 cup of cornmeal to 1/4 cup all-objective flour. But cornmeal is significantly heavier than flour, Ina observes, so a fluffy cornbread will require more flour than cornmeal. Incorporating much more of a leavening agent, like baking powder, ought to help with that much too, Ina tells Garner.

We’re supporters of a very hot pan of fluffy cornbread ourselves, particularly recipes like our Creole Skillet Cornbread. If you pair your speedy bread with a steamy cup of hearty chili or a plate of Grilled Rooster Taco Salad, you’re sure to have a delightful food *and* a yummy snack on your hands—so get out the butter and start off browning.