Preheat the oven to 400°.

Put the butter into a skillet, and put it on a burner set to simmer. Finely mince the herbs while the butter is melting. Stir the herbs into the butter and continue to simmer.

Whisk together the dry ingredients in a small bowl.

Pour the herbs with most of the butter into a separate bowl or glass measuring cup. For the butter remaining in the skillet, swirl so that it covers the sides of the skillet. Put the skillet into the oven to heat for a couple of minutes. To the bowl with the butter, add the syrup, egg(s), and buttermilk; whisk thoroughly. Stir these wet ingredients into the dry ingredients just until all ingredients are moistened. Remove the skillet from the oven, pour in the batter, and return the skillet to the oven.

Bake until the cornbread is lightly browned and pulls away from the sides of the pan, 20–25 minutes. Cool slightly in the pan before cutting and serving.

No buttermilk? Substitute yogurt thinned with 25% milk.