The cast-iron skillet comes to the table, the cornbread still sizzling. The top is golden, the edges are crisp, and the butter melts into every crevice.
We tried a Virginia cast-iron cornbread that could be the best bite of your life. I broke off a piece, still warm, and took a bite.
The texture was perfect, a little crunchy on the outside, soft and moist on the inside, with just a hint of sweetness. The kitchen takes this side dish seriously, and it shows…