Skillet Cornbread

Slathered with butter and eaten with barbecue, fried fish, or any style of slow-simmered vegetable; crumbled into bowls of pot likker left over from boiled peas or greens; used to make all types of stuffings—skillet cornbread is one of the backbones of Southern cookery, from the mountains of West Virginia to the bayous of Louisiana. I can recall a time when no dinner was considered respectable without a big skillet of soft cornbread, and even today it’s still a staple at church suppers, at