I wondered if there was a cornbread version of the butter pan biscuits we’ve been enjoying as crusts for chicken pot pie and there sure is. The linked recipe has blueberries and rosemary but we left those out.

The recipe called for an 8×8 pan, we did ours in a 10″ skillet using the toaster oven. It was set at 425℉ with high convection fan and was looking done after 15 minutes so that was all it got.