Buttermilk Skillet Corn Bread

Many corn breads are dry and crumbly, but this one is moist and tender, with a very thin band of custard just under the surface. Made with milk, it’s a good everyday corn bread. But my friend Marion Cunningham makes a version with cream poured over the top that is really luscious!

You can make this bread with white, yellow, or blue cornmeal—all are good. What’s important is to use a meal that includes the germ—it’s healthier and has a lot more flavor than over refined meals. Whole c