The secret to great cornbread is a well-seasoned and well-loved cast iron skillet. Also, bacon doesn't hurt.
I consider myself a connoisseur of cornbread, and this decadent recipe from the cookbook Good Grits is a game changer. Speaking of games, it would make a great side for Super Bowl Sunday, especially if you're making chili.
Southern chef Jim Shirley uses not only his grandma's recipe but also her cast-iron skillet. But even if you don't have an heirloom skillet, you can still cook like a Southerner. Writes Shirley in his cookbook: "At my house, this is considered a whole meal: fruit in your glass, veggies from your jalapeños, grain in the bread, dairy in the milk and eggs, and a little fat and protein in the bacon." Get the ultimate cornbread recipe now.