Cast Iron Cornbread

Cast Iron Cornbread

www.purewow.com

Presenting our recipe for cast-iron cornbread, because whether you like cornbread sweet or savory, we can all agree it's best when baked in a skillet for that crackly brown crust.

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Ingredients

  • 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

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