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I grew up with skillet cornbread as part of our weekly dinner rotation. My mom even occasionally made a batch for breakfast and we ate it soaked in milk and drizzled with maple syrup. The cornbread of my youth was tender with a fine crumb and lightly sweetened. Having grown up in the Northeast and Northwest, I was surprised by the crumbly savory versions of cornbread I was introduced to once moving to the South, where skillet cornbread is something of a cult experience.
My recipe for skillet cornbread falls somewhere between the two: I use a combination of cornmeal and flour for a tender texture, but the batter is unsweetened. Buttermilk and eggs moisten the mixture and then whole thing is baked in a preheated cast iron skillet for an incredibly crispy crust, ideal for eating with chili, alongside stews, or with a drizzle of maple syrup.
<p><a href=’http://www.thekitchn.com/how-to-make-skillet-cornbread-237529′><strong>READ MORE »</strong></a></p>
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