Southern-style skillet cornbread is a revelation. At least, it was for me. The cornbread of my childhood was a mix that came in a blue, red and white box. You know the one. I hear some people call it cake.
It wasn’t very long ago that I made my first batch of skillet cornbread. The crisp crust and moist, chewy interior almost did me in with the first bite. Heavenly! Who knew that cornbread could be so good without added sugar? I certainly didn’t.
Since that first batch, I’ve been on a quest to find my idea of the perfect recipe. So far, this is it.
