A molasses cornbread topped with agave.
Preheat oven to 425ºF. Grease the bottom and sides of 9” baking dish or a cast iron skillet. Set aside.
In a mixing bowl whisk together the eggs, buttermilk and molasses. In a separate bowl sift together the flour, salt and baking soda. Slowly mix in the dry ingredients with the wet ingredients. Beat the batter until smooth and begin adding the corn meal 1/2 cup at a time. Once thoroughly combined, mix in the melted butter.
Pour the batter into the greased baking dish and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Serve the Johnnycake warm with butter and/or agave nectar.
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Oh, MY, this is good! I try different cornbread recipes all the time and tend to like the ones heavier on the cornmeal, so this one had absolutely perfect proportions for my taste. Not loaded down with butter and sugar, but still plenty moist with just an edge of sweetness. I had some toasted for breakfast this morning which was out of sight. I may actually stop my great cornbread search now….
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