A couple of weeks ago, in the throws of school and packing and house hunting, Hawley sent me a bunch of recipes to contribute to the site, cause she knew I was going crazy. Of course, I didn't get to them right away, but here we are and we are back, at least until I have to unplug in a month and relocate my studio/office. But until then, the stories and recipes will once again flow. Thanks for being patient and thanks for continuing to come back to the site! Today's recipe is cornbread... I am putting both Hawley's and my version of this recipe out there. They are a tad different, but both are delicious and I know everyone usually has a reason why they like their cornbread a certain way. Here's Hawley's: When I got married, my mother-in-law gave me a cast iron frying pan and said that I would use this more than any other pan. I did and I still do. I love my black cast-iron pan. I use it for pancakes, bacon, fried eggs, cornbread and just about anything