Tags: side vegetarian
Active Time: 30 minutes
Passive Time: 35 minutes
Serves: 8+

Light, fluffy, sweet cornbread

NY Times

• Unsalted butter: 12 tbsp (1.5 sticks)
  
  
• Maple syrup: 1/2 cup
  
  
• Buttermilk: 2.25 cups
  
  
• Eggs: 3, large
  
  
• Yellow cornmeal: 1.5 cups
• All-purpose flour: 1 cup
• Baking powder: 1.5 tbsp
• Kosher salt: 1.5 tsp
• Baking soda: 1/2 tsp

• Can use fine or medium-coarse cornmeal, great results either way
• Can use half all-purpose and half whole wheat flour for some extra flavor
• Serve with Instant Pot BBQ Pulled Pork

1. Preheat oven to 375F. Take a 12 inch cast iron skillet and melt butter over medium heat. Continue cooking butter while swirling pan to lightly coat the sides and bottom until the foam subsides and the butter turns a deep nut brown. Be careful not to burn the butter
2. Pour butter into a large bowl and don't clean the skillet. Whisk maple syrup into butter, then whisk in buttermilk, then eggs, then cornmeal, flour, baking powder, salt, and baking soda
3. Pour batter into skillet, which should still be hot. Bake until top is golden brown, toothpick emerges clean, about 30-40 min. Cool in skillet for 10 min before slicing