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Melt butter in a cast iron skillet that you will also use to bake the cornbread.
Combine all of the wet ingredients minus the eggs.
Add in the eggs to the wet ingredients.
Combine the dry ingredients.
Add dry ingredients to wet ingredients and mix until just incorporated.
Top with flaky salt.
Pour the mixture into the buttered skillet.
Bake at 350F for 15-25 minutes, depending on skillet size.
Use a knife to test; remove when it is no longer wet.
Allow to cool slightly.
Top with extra butter before serving.
Heat butter in a large dutch oven over medium heat.
Add ginger, garlic, and onion. Cook about 3-5 minutes or until softened.
Add fennel and thyme and cook until fragrant, about a minute.
Add carrots, broth, parsley, and chicken.
Lower the temperature to a simmer, cover, and cook until the chicken is shreddable, about 40-60 minutes.
Remove the chicken with tongs, shred, then add back to the soup.
Add grated parmesan, pasta, and extra parsley.
Taste for salt and adjust accordingly.
Enjoy!