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CHEF CORY BAHR’S CAST IRON SKILLET CORNBREAD
WITH CANE SYRUP BUTTER

Cornbread Everyone loves good cornbread, and this
recipe surely delivers. However, this cornbread
1 tbsp. fat*
recipe is particularly special because I got it
2 cups cornmeal from my grandparents. They received this
2 eggs recipe in their wedding book 72 years ago this
year. This recipe is very precious to me, and I
2 cups buttermilk
know my grandparents would be proud to see
2 tsp. salt their cornbread being made at home by lovely

2 tsp. baking soda folks like yourselves.
Preheat your oven to 400 degrees.
Cane Syrup Butter
Place about a tbsp. of fat into your skillet and
1 lb. butter, room temperature place it into your heated oven. While your
¼ cup Steen’s Cane Syrup skillet heats in the oven, prepare your batter by
combining all ingredients into a bowl and
½ tsp. salt
stirring to combine. Be careful to not over mix
your batter because it could get tough.

Once your batter is finished, remove the skillet from the oven. Quickly pour your batter into the heated
skillet, and immediately put it back in the oven for around 12-15 minutes.
Once your cornbread is done, quickly remove it from the skillet so it doesn’t steam and lose that great crust.

For the butter, combine the butter, cane syrup, and salt in a bowl and mix well.

Serve cornbread with cane syrup butter and enjoy.
* Pro tip: any fat will work for this skillet cornbread, but you can get some especially great flavor from bacon or
duck fat.

MONROE-WEST MONROE

Food shouldn’t just be for thought; it should be for sharing, celebrating, and savoring.
In Monroe-West Monroe, you’ll find there’s a meal for every palate and a flavor for
every memory.
318-387-5691 | Monroe-WestMonroe.org
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