Golden, Buttery, and Straight Out of the Oven I grew up in a house where cornbread was not a side dish — it was an event. The moment that cast iron skillet came out of the oven, everyone gathered around the kitchen like moths to a flame. That golden crust, the steam rising when you broke it open, the way butter melted into every warm crevice. This recipe captures all of that magic, and I make it at least twice a month because life is simply better with cornbread in it. There is a war between