Bread-Bakers v114.n044.4

Today's New York Times (11/7/14) had an article on cast iron skillet 
cornbread. The twist is that the author (Melissa Clark) uses browned 
butter and says it gives a nutty taste.

Brown Butter Skillet Cornbread
http://cooking.nytimes.com/recipes/1016965-brown-butter-maple-corn-bread