Cast Iron Cornbread
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.)
12 tablespoons (170g) unsalted butter
1½ cups (234g) yellow cornmeal (such as Bob’s Red Mill)
1½ cups (180g) all-purpose flour
1 tablespoon (18g) baking powder
1½ teaspoons (8g) kosher salt
½ teaspoon (3g) baking soda
½ cup (156g) maple syrup
2 cups (454g) buttermilk
3 large (150g) eggs, at room temperature
1. Preheat the oven to 375°F. In a 12-inch cast-iron skillet, melt the butter over medium heat. Once it’s melted, continue to cook the butter, swirling the pan or stirring with a spatula, until the milk solids are golden brown and the butter smells toasty. (This is brown butter.) Transfer the brown butter to a medium mixing bowl to cool; set the skillet aside but don’t wipe it out.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda until thoroughly combined. Set aside.
3. To the butter, add the maple syrup and whisk to combine. Add the buttermilk and eggs, and whisk to combine.
4. Make a well in the center of the dry ingredients, then pour in the wet ingredients in and stir until combined—but don’t over mix. Transfer the batter to the cast-iron skillet, the transfer to the oven and bake until a cake tester or toothpick comes out clean, 28 to 30 minutes. Cool slightly before slicing and serving.
Note: Any leftovers will keep for up to 5 days in an airtight container in the fridge.