Music helps Amy Hooper of Nashville, Tennessee, set the tone for her dinner parties, whether she’s having two or twenty guests. She burns several CDs with her song selections, for different points in the evening. “It’s important to have something upbeat at the start, when people are arriving,” she says. “Too slow and everyone just sits down and loses energy. When it’s time to eat, I’ll have a selection of more mellow music. After dinner, I’ll switch to dance music or some old favorites.” This cornbread is the perfect partner for chili and soup eaten while listening to most any kind of soundtrack. Heating the cast-iron skillet in the oven before adding the batter ensures a dark brown, crispy crust.

WHOLE GRAIN SKILLET CORNBREAD

1 cup stone-ground yellow cornmeal

1 cup whole wheat flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

1 large egg

1 cup buttermilk

¼ cup, plus 2 tablespoons, olive oil, divided

Place an 8-inch cast-iron skillet in the oven and preheat the oven to 400 degrees.

In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl combine the egg, buttermilk, and ¼ cup of the olive oil. Mix well. Fold the egg mixture into the cornmeal mixture and mix until just combined. Don’t overmix.

Remove the pan from the oven. Pour the remaining 2 tablespoons olive oil into the hot pan, swirling to coat the bottom. Pour in the batter and smooth the top with a spatula. Bake 20 to 25 minutes, until golden brown. Cut into wedges to serve.

Makes 8 servings