Skillet Cornbread
This is Southern food writer Sheri Castle's take on a traditional Southern cornbread: skillet-born, sugar-free, and bacon-blessed. Some of her fellow natives of the Mountain South will scowl about using flour in the recipe, but she adds a little to ensure the cornbread will hold together using coarse, whole-grain meal. Be sure to use fresh liquid buttermilk; it's integral to the recipe and the flavor.
![Skillet Cornbread](/sites/default/files/styles/featured_image/public/recipe_legacy/6359-3-large.jpg?itok=sDr-0CjH)