Added note by Debbie: I saw mom always use a cast iron skillet and once the cornbread had baked, she took it out of the oven, flipped over the bread and browned the other side slightly. Always served with smothered steak and gravy. Dad always crumbled up the left over’s into a glass, poured buttermilk over it, and then ate it. Mom also used the cornbread bread in her stuffing recipe. By Lucille Spann