Cast-Iron Skillet Cornbread

• 1 1/2 cups coarse yellow cornmeal
• 3/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 2 large eggs
• 1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
• 1 1/2 tablespoons maple syrup
• 4 tablespoons unsalted butter

1. Preheat an oven to 425u0b0 F. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.
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. 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.

coarse yellow cornmeal, baking soda, coarse salt, eggs, drinkable yogurt, maple syrup, unsalted butter

Taken from food52.com/recipes/19148-cast-iron-skillet-cornbread (may not work)