Skillet Corn Bread
Many years ago, when my husband and I were first dating, we took a weekend trip to the wine country in Northern California. This was long before we actually lived in California, and it turned out to be the first of many trips we’d take to the wine country together. But back then, enveloped in our new love and lust, it was a magical weekend for many reasons. We stopped for dinner in Rutherford and ordered the cornbread. I think it’s safe to say that it was the best cornbread I had ever eaten. A far cry from the stuff my mom made from the little blue box. We asked for the recipe and, while they weren’t able to give us the actual recipe, they did provide the basic ingredients. Years later, I found a recipe in a cookbook I bought from a bed and breakfast, which became my base and inspiration for this recipe.
Thanks to my mother-in-law, I have a hand-me-down, perfectly-seasoned cast iron skillet that I use for making this bread. I have to admit, I’ve never made it in any other pan, but I’m sure any 8″ pan will do nicely.
