Skillet Cornbread w/ Candied Nettles & Pine Nuts

We grew giddy at the idea of cornbread batter spattering onto a butter-slicked cast-iron skillet preheated over a campfire grate. Our kitchen recreated the vision with a savory brown-butter cornbread baked at high heat, then blended into sweet cream and frozen. Then we hiked up Tiger Mountain in search of wild nettles and baked them into submission for a nettle & toasted pine nut brittle. Buttery, textured, and earthy.