Skillet Corn Bread

I love Anson Mills. Their products are just so true.

• 12 Tbsp. (1 1/2 sticks) unsalted butter

• 1/8 cup/120 ml. maple syrup

• 2 ¼ cups buttermilk or yogurt

• 3 large eggs

• 2 ½ cups Anson Mills yellow cornmeal, fine or medium-coarse grind

• 1 ½ tsp. baking powder

• ½ tsp. baking soda

• 2 tsp. kosher salt

Preheat oven to 375˚.
Whisk in the cornmeal, flour, baking powder, baking soda and salt.
On the stovetop, in a 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook until the butter lightly coats the sides and bottom of the skillet and turns a light brown. Pour brown butter into a large bowl. Do not wipe out the pan.

Whisk maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.

If the skillet is no longer hot, reheat it on the stove for a few minutes. Scrape batter back into the skillet and bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.

Cool in the skillet for 10 minutes before slicing.