Golden Cast Iron Cornbread with Sugar Syrup Drizzle

This cast iron cornbread is all about comfort and balance: crisp, buttery edges, a soft and moist center, and a light sugar syrup drizzle that soaks into the bread while it’s still hot. It’s the kind of cornbread people remember from restaurants—simple, familiar, and deeply satisfying—without being overly sweet or complicated. Made with pantry staples and baked in a hot skillet, this recipe fits right into busy weeknights, cozy winter meals, and casual family dinners. Whether served alongside chili, beans, or enjoyed warm with butter, it’s an easy, reliable cornbread you’ll want to keep in rotation.

I'm so glad you're here! If you enjoy what I'm doing, support me by clicking the product links in the recipe ingredients and my favorites. I earn a small commission every time someone buys through there (at no extra cost to you). It helps keep this site ad-free!

---

Jump to recipe

---

Jump to prompt

---

Jump to comments

---

Recipe

Servings: 9

Calories per serving: ~265

Total time: 40 minutes(15 minutes active, 10 minutes rest, 15 minutes baking)

Golden Cast Iron Cornbread with Sugar Syrup Drizzle

Ingredients

Cornbread

• 1 cup fine or medium cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• ¼ cup sugar (use 2 tablespoons for lightly sweet)

• 2 large eggs, room temperature

• 1 cup buttermilk (or milk with 1 tablespoon lemon juice)

• 8 tablespoons butter, melted and slightly cooled

• 1 tablespoon butter, for the pan

Sugar Syrup Topping

• ½ cup sugar

• ½ cup water

Instructions

1. Preheat the oven to 425°F. Place an 8–9 inch cast iron skillet in the oven to heat.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.

4. Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick but pourable. Let it rest for 10 minutes to allow the cornmeal to fully hydrate.

5. Carefully remove the hot skillet from the oven. Add 1 tablespoon butter and swirl to coat the bottom and sides.

6. Pour the batter into the hot skillet. Bake for 18–22 minutes, until deeply golden and a toothpick inserted in the center comes out clean.

7. While the cornbread bakes, prepare the syrup. In a microwave-safe bowl or measuring cup, combine the sugar and water. Microwave for 1–2 minutes until bubbling and fully dissolved, then stir carefully.

8. As soon as the cornbread comes out of the oven, slowly drizzle the warm sugar syrup evenly over the hot bread. Let it absorb for 5–10 minutes before slicing and serving.

Nutritional Value (per serving)

• Calories: ~265

• Protein: ~5 g

• Carbohydrates: ~34 g

• Fat: ~12 g

• Saturated Fat: ~7 g

• Fiber: ~2 g

• Sugar: ~12 g

• Calcium: ~120 mg (supports bone health)

• Iron: ~1.6 mg (supports oxygen transport)

• Vitamin A: ~350 IU (supports eye health)

This cornbread offers steady energy from carbohydrates, richness from real butter, and a moist texture that keeps it satisfying without feeling heavy.

Storage Instructions

• Store covered at room temperature for up to 24 hours.

• Refrigerate for up to 4 days; reheat slices gently in a skillet or oven.

• Freeze individual slices tightly wrapped for up to 2 months. Thaw and warm before serving for best texture.

Jump to photos of process

My favorites (if you want to support me)

Glass Loaf Pan with Lids	Classic Wood Rolling Pin	Lodge 6 Quart Enameled Cast Iron Dutch Oven
8 Pack Stainless Steel Plate Set, 10 Inch	Ninja Food Processor, Professional XL	Hasense Mixing Bowls, Large Ceramic Salad Bowls

Photos of process

Heat cast iron

Mix dry

Mix wet

Combine

Let it rest 10 mins

Butter cast iron

Pour batter

Bake

Enjoy

Consider drizzling with sugar syrup

---

Prompt

Here's how I used ChatGPT to create this "Golden Cast Iron Cornbread with Sugar Syrup Drizzle" recipe:

Me:

I got cornmeal and I want to make the most delicious yummy cornbread ever made

ChatGPT:

Alright—let’s make ridiculously good cornbread, not dry, not crumbly, not sweet-cake nonsense. This is buttery, tender, deeply corny, and picky-eater approved.

The Most Delicious Cornbread (Buttery, Moist, Bakery-Level)

Why this works

• Butter + buttermilk = richness and tenderness

• A touch of sugar (optional but smart) balances corn flavor without turning it into dessert

• Resting the batter hydrates the cornmeal so it bakes up soft, not gritty

• Hot pan gives you that irresistible golden crust

Ingredients (8–9-inch skillet or pan)

• 1 cup fine or medium cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• ¼ cup sugar (use 2 tbsp if you want it barely sweet)

• 2 large eggs, room temp

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

• 8 tbsp (1 stick) butter, melted and slightly cooled

  • 1 tbsp extra for the pan

Optional add-ins (choose one, don’t overload)

• ½ cup corn kernels (fresh or frozen)

• ¼–½ cup shredded sharp cheddar

• 1 tbsp honey (reduce sugar slightly if using)

Instructions

1. Preheat oven to 425°FPut a cast-iron skillet (or metal/glass pan) in the oven while it heats.

2. Mix dry ingredientsIn a large bowl: cornmeal, flour, baking powder, baking soda, salt, sugar.

3. Mix wet ingredientsIn another bowl: eggs, buttermilk, melted butter.

4. CombineStir wet into dry just until combined. Don’t overmix.Let batter rest 10 minutes (this matters).

5. Hot butter momentCarefully remove hot skillet, add 1 tbsp butter, swirl to coat.

6. BakePour batter into hot pan (it should sizzle).Bake 18–22 minutes, until deeply golden and a toothpick comes out clean.

7. Rest 5–10 minutes before slicing (texture improves).

Texture check (what you should get)

• Crisp, buttery edges

• Soft, moist center

• No grit

• No dryness

• Corn flavor actually present

If yours ever comes out dry, it’s almost always too much cornmeal or overbaking—not lack of fat.

Serving ideas (simple but excellent)

• Warm with salted butter

• Split and drizzle with honey

• Alongside chili, beans, or BBQ

• Toast leftovers in butter the next day (elite move)

Approximate nutrition (per square, 1 of 9)

• Calories: ~230

• Fat: ~11 g

• Carbs: ~29 g

• Protein: ~5 g

If you want, tell me:

• Sweet or not sweet at all

• Skillet or baking dish

• Fine vs coarse cornmeal

I’ll fine-tune it exactly to your taste.

Me:

Should I use a cast iron round pan?

ChatGPT:

Yes — use the cast iron round pan. That’s the move.

Here’s why it makes your cornbread better, not just different:

Why cast iron wins

• Superior crust: It holds heat and gives you those golden, buttery edges that regular pans can’t.

• Even baking: No pale center / overdone edges.

• Cornbread flavor boost: Cast iron subtly enhances browning and aroma.

How to use it correctly (important)

• Preheat the pan in the oven while it heats.

• When you pull it out, add butter and let it melt and foam.

• Pour the batter in while the pan is hot — you should hear a sizzle.

That sizzle = success.

Size guidance

• 8–9 inch round cast iron skillet → perfect thickness

• If it’s 10 inches, expect slightly thinner cornbread; bake a few minutes less.

One caution

If your skillet is very old or aggressively seasoned and you don’t want a darker crust, line the bottom with parchment after buttering. Otherwise, embrace the crust — it’s the best part.

If you want ultra-soft edges instead of crispy, then I’d say glass or ceramic — but based on “most delicious ever,” cast iron is the right call.

If you want, tell me the exact skillet size and whether your cornmeal is fine or coarse, and I’ll give you the precise bake time.

Me:

I ate some cornbread in a restaurant and it had just a tiny kick to it. What could that have been?

ChatGPT:

That tiny kick in restaurant cornbread is almost always intentional and subtle, not “spicy cornbread.” A few common culprits chefs use:

Most likely options (in order)

1. White pepper

• Very common in restaurants

• Adds warmth without obvious “pepper flavor”

• You don’t see black flecks, just feel a gentle heat➡️ This is my top bet.

2. Cayenne pepper (micro amount)

• Literally ⅛ tsp or less for a whole pan

• You shouldn’t taste “cayenne,” just a background warmth

• Very common in Southern-style kitchens

3. Smoked paprika

• Not hot-hot, but gives a warm, savory depth

• Sometimes combined with cayenne for balance

4. Pickled jalapeño brine (not the pepper itself)

• A teaspoon adds tang + mild heat without chunks

• Sneaky restaurant trick

What it probably wasn’t

• Big jalapeño pieces (you’d notice)

• Chili flakes (too obvious)

• Black pepper alone (flavor is too distinct)

How to recreate that “what is that?” kick at home

Add ONE of these to your batter:

• ¼ tsp white pepper (clean, classic)or

• ⅛ tsp cayenne (warm, barely-there)

That’s it. Resist the urge to add more.

If you want, I can give you a precise version of your cornbread recipe with that restaurant-style warmth dialed in perfectly—tell me whether you want it savory-leaning or slightly sweet.

Me:

Yes I'll do the white pepper. Please update the recipe

ChatGPT:

Perfect choice. White pepper gives that quiet, restaurant-style warmth without announcing itself.

Here’s your updated, locked-in recipe with the white pepper added and nothing else changed.

The Most Delicious Cornbread (Buttery + Subtle Kick)

Ingredients (8–9 inch cast iron skillet)

• 1 cup fine or medium cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• ¼ cup sugar(use 2 tbsp if you want barely sweet)

• ¼ tsp white pepper ✅

• 2 large eggs, room temperature

• 1 cup buttermilk(or milk + 1 tbsp lemon juice)

• 8 tbsp (1 stick) butter, melted and slightly cooled

• 1 tbsp butter for the pan

Instructions

1. Preheat oven to 425°FPlace your cast iron round pan in the oven to heat.

2. Dry bowlWhisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and white pepper.

3. Wet bowlWhisk eggs, buttermilk, and melted butter.

4. CombineStir wet into dry just until combined.Batter will be thick but pourable.Rest 10 minutes (don’t skip—this softens the cornmeal).

5. Hot pan = flavorCarefully remove skillet, add 1 tbsp butter, swirl until foamy.

6. BakePour batter into hot pan (it should sizzle).Bake 18–22 minutes, until deeply golden and a toothpick comes out clean.

7. Rest 5–10 minutes before slicing.

What you’ll notice

• Golden, crisp edges

• Moist center

• Corn flavor first

• Gentle warmth at the back of the palate (that restaurant thing)

If after tasting you want it barely warmer next time, bump white pepper to ⅜ tsp — but I would not go higher.

If you want, next step could be:

• honey-butter finish

• browned-butter version

• or a savory, no-sugar version using the same base

Just say the word.

Me:

The one missing thing is sugar syrup on top. Add after making, drizzle sugar syrup (1/2 cup water, 1/2 cup sugar, microwave until bubbling) on the hot bread.

Scroll to the top or click below for the final recipe.

---

Jump to recipe

---

Comments