Cornbread is the workhorse of the Southern kitchen, but at Cecelia Creole Bistro, it’s ready for its closeup. Chef Mark Reilly’s interpretation sees cornbread prepared in a bacon-grease-slathered cast-iron skillet and served tableside straight out of the oven. There, it’s bathed in a generous pour of maple bourbon syrup. 

“The skillet lets off a nice little sizzle and smoke as the syrup bubbles and the sweet glaze forms,” says Reilly, who further gilds the lily with a side of cinnamon whipped butter. Customers order the item as an appetizer before moving on to Cecelia’s Louisiana-centric entrées. Some, however, prefer it for dessert. The Skillet Cornbread is available in whole or half sizes. 

Cecelia Creole Bistro
421 N. 3rd St., Ste. B
(225) 615-7833
ceceliabr.com

Hours:
Wednesday through Friday, 11 a.m. to 9 p.m.
Saturday, 4 to 9 p.m.