France has the baguette, New York its bagels, and Italy focaccia, but cornbread is king in Arkansas. We have Native Americans to thank for the crumbly yellow goodness that is said to have originated from ground corn baked into small cakes. Today, you’ll often find eggs, milk, cheese, corn and jalapeños, or even sugar or honey in popular recipes. And, while the variations are numerous, the cooking apparatus is singular: cast iron. Bake yours in a large skillet or a corn-shaped row pan (like the ones shown here), top with butter, and prepare for a treat. Whether you serve it as a snack with a glass of milk or as an agent for sopping up turnip greens or beans, it’s always a crowd-pleaser.
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