Gluten-Free Skillet Cornbread

I like to bake this sweet and spicy cornbread in a 26.6cm cast iron skillet in the traditional Southern USA way. However, it also works well in a 20cm square tin, lined with parchment paper. It is at its most delicious straight out of the oven, smeared generously with butter, or it’s great served warm fresh from the oven with a big bowl of veggie chilli or chilli con carne with all the fixings.