Cast Iron Cornbread Recipe

Preheat and prepare pan

Position a rack in the middle of the oven and preheat to 425°F (220°C). Place a 10-12 inch cast iron skillet in the oven while it preheats so the pan becomes very hot.

Mix dry ingredients

In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vegetable oil until smooth and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be pourable but thick. If it's overly thick, add up to 2 tablespoons more buttermilk.

Heat fat in skillet

Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 1 tablespoon of additional butter or oil to the skillet and swirl to coat; it should sizzle and melt immediately.

Bake the cornbread

Pour the batter into the hot skillet, smoothing the top lightly with a spatula. Return to the oven and bake for 18-22 minutes, until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. If you prefer a darker, crispier edge, bake up to 25 minutes.

Rest and slice

Remove the skillet from the oven and let the cornbread rest 5 minutes in the skillet. Run a knife around the edge, then transfer to a wire rack or slice directly in the skillet into wedges.

Soften butter

While the cornbread bakes, place 4 tablespoons unsalted butter in a small heatproof bowl to soften at room temperature, or microwave in 5–7 second bursts until just softened (not melted).

Combine flavorings

Add Steen's cane syrup, hot sauce, smoked paprika, salt, black pepper, and optional lemon juice to the softened butter. Stir vigorously until the mixture is homogeneous and slightly glossy. Taste and adjust heat or sweetness—add a touch more syrup for sweetness or an extra 1/4 teaspoon hot sauce for heat.

Warm (optional)

For a sauce-like consistency, gently warm the butter mixture over a double boiler or microwave in 5-second bursts until spreadable but not melted (about 10–15 seconds). Keep warm until serving.

Serve

Spread the spicy Steen's cane syrup butter on warm cornbread wedges or serve in a small ramekin alongside the skillet for guests to add as desired.