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Whether you’re in the savory cornbread camp or you like it on the sweet side, we can all agree on one thing: It’s at its finest when baked in a cast-iron skillet—the magic ingredient to a crisp, toothsome edge. Our cast-iron cornbread recipe is sweetened with maple syrup and contains brown butter, because what could be bad about that?
Even better, that brown butter means you don’t have to grease the skillet before pouring in the batter. You’ll want to keep an eye on it once it starts to melt, because it can go from toasty, nutty and golden to charred in a matter of seconds. Just keep swirling the pan until the foaming subsides and the butter solids start to turn golden. Serve the finished cornbread with extra butter and a drizzle of honey if you like. (We do.)
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