How To Make Cast-Iron Skillet Corn Bread with Cane Syrup - Best Recipe | Charleston Magazine
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Ingredients
- 1 1/2 cups white cornmeal, preferably stone-ground
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sea salt or kosher salt
- 1 large egg, lightly beaten
- 1 1/2 cups buttermilk
- 5 oz. unsalted butter, melted and divided
- 2 Tbs. cane syrup, plus extra for serving
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