When my brother graduated from college in upstate New York my husband and I drove down to help him pack up and move out. My brother – a fellow foodie – took me to one of his favorite cafes and there I got a cornbread muffin unlike any I had before. Now I went to school in the South (y’know if you y’all consider Virginia to be the South) and I have had many a cornbread, the tender lightly sweetened kind that you would have with something savory like a pot of chilli. But this sweet little thing, now this was a revelation.
I have made many many many cornmeal based baked goods since, one in particular, i.e Dorie Greenspan’s corniest corn muffins were my personal favorite until a fellow blogger pointed me towards this Serious Eats recipe. I made it once and then I knew, this, this was it.
So without further ado, here you go, a sweet moist skillet cornbread that is made even more delicious with a slathering of honey butter with a small dash of sea salt. Bliss.