Charred Cornbread over Hickory

Method

1. Build a hot grill and oil the grates well.

2. Season the cornbread with unsalted butter and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with garlic powder in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with molasses and a squeeze of acidity.