From the folks at Field Skillet (fieldcompany.com), a modern take on the traditional cast-iron skillet, comes this dialed-up variation on classic cornbread that’s a sweet showstopper. The team took inspiration from their pals Melissa Clark, who published the original recipe for the New York Times, and Eric Bolyard, who’s worked in some of the best kitchens in the world. “This recipe is a fusion of what we’ve learned from them,” they say. #Community!

Ingredients

Makes one pan

12 tablespoons (1 ½ sticks) unsalted butter

½ cup Grade B and/or Dark Amber Maple Syrup (more flavor!)

2 ¼ cups buttermilk

3 large eggs

1 ½ cups yellow cornmeal, fine or medium-coarse grind (or mix both — all fine gives a more cake-like consistency)

1 cup all-purpose flour

1 ½ tablespoons baking powder

1 ½ teaspoons Kosher salt

½ teaspoon baking soda

Preparation

Step 1: Preheat

Preheat oven to 375°F.

Step 2: Brown that butter

In your Field Skillet — or other cast iron pan that measures 10" or more — melt the butter over medium heat. Cook, swirling the butter in the skillet to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut-brown color. Watch carefully to make sure not to burn the butter. You can always turn up the heat if you start too low. If you prefer the easy route, pick up some Black & Bolyard butter (that’s Eric’s preferred brand!).

Step 3: Mix the batter

Pour the brown butter into a large bowl — if there’s a little left over in the pan, all the better. Whisk the maple syrup into the butter, then whisk in the buttermilk. The mixture should be cool to the touch. If it’s warm, let it cool before whisking in the eggs. Then whisk in the cornmeal, flour, baking powder, salt, and baking soda.

Step 4: Into the oven

If the skillet is no longer hot, reheat it briefly over medium heat on the stove. Scrape the batter back into the skillet. Bake at 375°F until the top starts to become golden brown and a toothpick inserted into it emerges clean, which should take 30–40 minutes. Let it cool for 10 minutes in the skillet before slicing — and feel free to set your Field Skillet on the table with a butter knife for people to help themselves. Cast iron doubles as both cookware and servingware.