Cornbread is very simple and quick to make. But, like so many “simple” things, it takes a lot of practice to master. When you examine what makes a good cornbread, you realize right away that it’s a very personal preference from one cook to the next. For me, the best cornbread has to tick a few boxes. First, it has to be cooked in a cast-iron skillet, started on the stove and finished in the oven. The crispy, deep brown, caramelized crust achieved when you cook cornbread this way is unbeatable. Then, when you bite into the soft crumb inside, you want to taste a tangy sourness that only buttermilk can give. The corn and buttermilk are the two ingredients that make or break a skillet of cornbread. Even if you’re still searching for your ideal skillet of cornbread, if you start with great full-fat buttermilk and high-quality cornmeal, the result will be memorable. But “high quality” doesn’t have to mean “the most expensive.” High quality means a flavorful variety of corn, organically grown, dried in the field, harvested, and ground, all with care. That means when it gets to you, all you have to do is cook it with the same care to enjoy something truly special.