Skillet cornbread done right: and whipped butter, with real technique and a good rest.
Prep 25 min · Cook 45 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 and whipped butter, warm from the pan.
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