Buttermilk Skillet Cornbread
For this moist, fragrant cornbread, based on a recipe in her classic Vegetarian Cooking for Everyone (1997), author Deborah Madison searches farmers’ markets for interesting cornmeal, such as Floriani Red Flint (used here),
Roy’s Calais, or blue corn. For a denser bread, you can use all cornmeal instead of mixing it with flour.
Recipe: Buttermilk Skillet Cornbread