This morning, I served my family hot skillet corn bread with butter, honey, and pie cherry jam. And I just finished making about 50 three-inch corn cakes that I’ll keep warm in a serving tray for a potluck in town later this morning. Since I’m making so many round cakes, I chose my oven method. From my first batch, I crowned one with butter, drizzled honey all over it, and declared perfection! Puffed and golden, they look gorgeous along with the bouquet of daffodils I gathered this morning. You can use my stovetop skillet-bake instructions, my oven-bake instructions, or make a BakeOver crust.