Cast-Iron Skillet Cornbread

1. 1

   Preheat an oven to 425u00b0 F. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.

2. 2

   Combine the cornmeal, baking soda, and salt in a small bowl. In a separate, large bowl, whisk together the eggs, yogurt, and maple syrup.

3. 3

   Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's okay if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20 to 25 minutes. Allow cornbread to slightly cool before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.