This recipe appears across the South, but people are always amazed when they eat it, swearing it’s the best corn bread. It is typically southern, with no sugar or wheat flour. It is the way both of my grandmothers, from opposite ends of Tennessee, made corn bread, and it is now the way everyone I know in the Lowcountry makes it. I have given the recipe out literally hundreds of times, much to the chagrin of my family. To reproduce this corn bread, you will need a 9- or 10-inch well-seasoned, never-washed cast- iron skillet to obtain a golden brown crust. Serve with fish stews, pilaus, gumbos, and greens. My family reaches for the sorghum syrup when corn bread is served.