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CAST-IRON SKILLET YELLOW CORNBREAD with MAPLE BUTTER
I fully admit, I totally ripped this one off of Bobby Flay, but it's so good there's no way I can't include it here. Any time I have a party you'll find this front and centre, and it's always gone first. If you try it you have to use a cast-iron skillet, otherwise it won't be the same. Assuming you do like it, grab yourself a copy of Bobby Flay Cooks American - that's the book I stole this from. The first group of ingredients is for the butter, the second group for the cornbread.

Unsalted Butter, 2 sticks at room temperature
Pure Maple Syrup, 1/2 cup
Ground Cinnamon, 1/4 tsp
Salt, 1 tsp

Vegetable Shortening, 3 tbsp
All-Purpose Flour, 1 1/4 cups
Yellow Cornmeal, 3/4 cup
Baking Powder, 1 tbsp
Salt, 1 tsp
Honey, 2 tbsp
Milk, 1 cup
Unsalted butter, 2 tbsp melted
(2) Large Eggs

At least four hours before serving, make the maple butter: Combine all the ingredients in a medium bowl and mix together until smooth. Scrape the mixture into a bowl or ramekin, cover with plastic wrap, and refrigerate at least 4 hours or overnight. Preheat the oven to 425oF and position the rack in the center of the oven. Place the shortening in an 8-inch cast-iron skillet and heat in the oven for 15 minutes. Whisk together the flour, cornmeal, baking powder, and salt in a large bowl. Whisk together the eggs, honey, milk, and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Remove the skillet from the oven and carefully pour the mixture into the skillet. Bake for 20-25 minutes, until pale golden brown on top and a toothpick inserted into the center comes out clean. Cut into squares or wedges and serve warm, with maple butter. Makes 4-6 servings

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