Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

February 2020


Credit: Victor Protasio

Recipe Summary

1 hr
15 mins
8 to 10


Ingredient Checklist


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

  • 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.