Camp skillet cornbread with molasses, built for a hungry table after a long day out.
Prep 18 min · Cook 29 min
Heat the oven or a coal-ready dutch oven and grease a cast-iron skillet well.
Whisk the dry ingredients, then cut in the butter and stir in the buttermilk just until combined.
Turn the batter into the hot skillet so the edges start to crisp on contact.
Bake until risen, golden, and set through, with a crackly crust on the skillet cornbread.
Cool briefly and serve with molasses, warm from the pan.
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