When I got my first cast iron skillet a few years ago, the first thing on my mind to make was skillet cornbread. I love the sweetness and soft yet subtly crunchy texture of cornbread and knew that when made in a skillet, I’d love it even more. The cast iron crisps the edges and bottom ever so slightly and it’s just perfect. Trust me, you’re going to want to try this!

In this recipe, butter and maple syrup keep the bread fluffy and moist with just a hint of sweetness. Because it’s lightly sweetened, this cornbread has the versatility to go either sweet or savory. Pair it with a pat of butter, drizzle of honey, or a smear of jam for a delicious breakfast or snack. Serve it as a dinner side or atop a nice warm bowl of chili for lunch.