Buttermilk cornbread done right: with molasses, with real technique and a good rest.
Prep 21 min · Cook 37 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 buttermilk cornbread.
Cool briefly and serve with molasses, warm from the pan.
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