Cornmeal johnnycakes done right: with honey butter, with real technique and a good rest.
Prep 16 min · Cook 49 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 cornmeal johnnycakes.
Cool briefly and serve with honey butter, warm from the pan.
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