The City Magazine Since 1975

Cast-Iron Skillet Corn Bread with Cane Syrup

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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
11/2 cups buttermilk
5 oz. unsalted butter, melted and divided
2 Tbs. cane syrup, plus extra for serving
1 (10-inch) cast-iron skillet


Place a cast-iron skillet in the oven and preheat oven to 450°F. Combine the cornmeal, flour, baking powder, baking soda, and salt, and mix well. Whisk in the eggs, buttermilk, three ounces of the melted butter, and the cane syrup. Remove the hot skillet from the oven, pour in the remaining melted butter, and swirl it around. Add the batter. Place the skillet in the oven and bake the cornbread until the top is golden brown, 15 to 20 minutes. Serve warm with cane syrup drizzled on each slice.