Buttermilk Cornbread in a Skillet

In a medium bowl, combine the buttermilk and cornmeal. Allow to rest for 1 hour at room temperature so the cornmeal can soften a bit. (Mixture can be allowed to rest for up to one day.)

Place an empty cast-iron skillet on the top rack of your oven. Preheat oven and skillet to 425ºF.

In a small bowl, combine the flour, baking powder, and salt. Mix well.

In a separate bowl, beat the eggs and maple syrup. Add them to the buttermilk and cornmeal mixture. Add the dry ingredients also, and stir only until moistened.

Carefully remove the hot skillet from the oven and place the cold butter into the pan. Immediately return the pan to the oven.

When the butter has melted, remove the skillet from the oven and pour the butter into the bowl containing the batter. Stir to combine, then pour the batter into the hot skillet.

Immediately place the skillet back into the oven and bake for 15-25 minutes, or until it’s lightly browned and a toothpick inserted into the center comes out clean.

Serve warm.