Rating: 5 stars
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Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through.

Lisa Donovan
February 2020

Gallery

Credit: Victor Protasio

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 10-inch cast-iron skillet in oven; preheat oven to 425°F. Let skillet preheat in oven 15 minutes.

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  • Whisk together eggs and buttermilk in a large bowl until frothy, about 1 minute. Whisk in brown sugar and cane syrup. Set buttermilk mixture aside.

  • Whisk together cornmeal, flour, baking powder, salt, and baking soda in a separate bowl. Add cornmeal mixture to buttermilk mixture; stir using a wooden spoon until combined. 

  • Carefully remove preheated skillet from oven. Add butter to skillet; swirl skillet to melt butter, evenly coating bottom and sides of skillet. Pour melted butter into cornmeal batter in bowl; quickly stir to incorporate. Pour batter into greased hot skillet; immediately transfer to preheated oven.

  • Reduce oven temperature to 375°F; bake cake until top is evenly browned and sides are dark golden and pull away from skillet, 30 to 35 minutes. Immediately invert cake onto a wire rack. Let cool 15 minutes. Serve warm with Buttermilk Cream

Make Ahead

Cake can be made 1 day ahead and stored at room temperature covered tightly with plastic wrap.

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