Sweet Skillet Cornbread

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INGREDIENTS

½ cup butter
½ cup maple syrup
1 large egg
1 cup buttermilk
1 cup cornmeal
1 cup flour 
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh corn kernels

DIRECTIONS

  1. Preheat your oven to 400°F.

  2. Heat a 10-inch cast iron skillet over low heat. Add butter and melt slowly, swirling around the skillet. Pour butter into a medium bowl and allow to cool.

  3. Whisk the maple syrup, egg, and buttermilk into the bowl with the melted butter. Set aside.

  4. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir until well combined. Carefully fold in the corn. 

  5. Pour batter into the skillet and bake for 20 minutes, or until the top is golden brown and the center is cooked through. 

  6. Cut into 8 wedges and serve warm! Store in an airtight container for up to 3 days.

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quick tips

  • Use frozen corn kernels instead of fresh! Bring to room temperature before adding to the batter.

  • Replace up to half of the flour with whole wheat flour for extra nutrition.

  • Make this a savory cornbread by adding a tablespoon of finely chopped jalapeño and ½ cup of grated cheddar cheese