1. Heat oven to 375degrees. Place an oven-safe skillet (11 or 12 inch, cast iron preferred) on the stovetop over medium heat. Add the butter and cook, swirling the pan occasionally until the sides and bottom are lightly coated. Continue until the butter foams, then turns a rich golden brown with a nutty aroma. (Watch carefully to see that it does not burn.)
2. Pour the browned butter into a large mixing bowl. Put the skillet in the preheated oven to keep hot. (Do not wipe out the pan.) Whisk the maple syrup into the browned butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let it cool before whisking in the eggs so that they don't scramble. Then whisk in the cornbread mix until just combined. 
3. Carefully remove the skillet from the oven and pour the batter into the hot skillet (the sides should start to sizzle). Return to the oven and bake until the top is golden brown and a toothpick inserted into the center emerges clean, about 30-40 minutes depending on the size of your skillet. Let cool in the skillet for 10 minutes before serving. Always best served warm, with a pat of salted butter, and a drizzle of our Pappy Van Winkle Bourbon Barrel-Aged Maple Syrup.
   
   Recipe Note: If you prefer your cornbread unsweetened, omit the syrup and add an extra 1/2 cup of buttermilk.

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