Hot Skillet Corn Bread

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Butter a 12-inch cast-iron skillet and place it in the oven to heat while you prepare the batter.

2. Step 2.

   In a large bowl, whisk together 3 cups sifted all-purpose flour, 1½ cups fine-ground cornmeal, 3 tablespoons sugar, 2 teaspoons baking powder, 1½ teaspoons baking soda, and 2 teaspoons kosher salt. Stir in 1 cup grated extra-sharp cheddar cheese and 1 bunch thinly sliced scallions (green and white parts).

3. Step 3.

   In a medium bowl, whisk together 3 large eggs, 1½ cups buttermilk, 8 ounces sour cream, and ¾ cup melted butter until smooth.

4. Step 4.

   Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined; do not overmix. The batter should be lumpy.

5. Step 5.

   Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 minutes, rotating the pan halfway through. Serve hot with Steen's Butter.

6. Step 6.

   To make Steen's Butter: In the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups (4 sticks) unsalted butter at room temperature until no large lumps remain. Drizzle in ⅔ cup Steen's cane syrup or molasses and continue whipping until combined. Store at room temperature for up to 1 week or covered in the refrigerator indefinitely.