Preheat Skillet: Add a 9-inch cast-iron skillet to the center of the oven. Preheat the oven to 425°F with the skillet inside while you make the batter.

Dry Ingredients: In a medium bowl, whisk together the dry ingredients.

Wet Ingredients: In a separate large mixing bowl, whisk together the melted butter and sugar until well combined. Then, add the sour cream and mix until smooth. Next, add the eggs and mix until well combined. Finally, add the buttermilk and mix until smooth.

Combine: Pour the dry ingredients into the buttermilk mixture and whisk together until blended (don’t overmix; there should be lumps).

Transfer Batter: Using oven mitts, carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Brush the bottom and sides of the hot skillet with softened butter. Pour the batter into the prepared skillet and smooth the top.

Bake: Bake in the center of the oven until cooked through/a toothpick inserted into the center comes out clean, 17-20 minutes. Allow to cool for 10 minutes before serving. The top will likely be puffed up but will settle as it cools.

We love ours topped with butter and honey.