I like to make skillet cornbread most of the time and bake my cornbread in a 10-inch cast iron skillet. But this recipe can also be baked in a cake pan, an 8x8, or even a 9x13 casserole dish. You can make this recipe in a smaller cast iron pan or even in a regular or jumbo muffin tin! I've given roughly adjusted baking times for each of these pan options at the bottom of the recipe directions!

• Preheat the oven to 400 degrees F. Grease your skillet or pan of choice, and set aside. 
• In a large bowl combine the dry ingredients, and whisk. 
• Now you can either mix the wet ingredients in a separate bowl and add them to the cornmeal mixture. Or they can be added right to the dry ingredients and mixed! 
• Mix the cornbread batter until there are no lumps, then pour the batter into your prepared skillet or pan and place it in the oven. Use the baking times below as a starting point for baking your cornbread.
• 10-inch cast-iron skillet: 15-25 minutes. Round cake pan: 15-20 minutes. 8x8 casserole dish: 15-20 minutes. 9x13 casserole pan: 10-15 minutes. Regular 12-cup muffin tin: 10-15 minutes. Jumbo 6-cup muffin tin 15-20 minutes. 
• To check if your cornbread is done, insert a toothpick into the center of the cornbread, if it comes out clean the cornbread is done! This cornbread should be more on the pale side, except for the golden edges, Be sure to keep a close on the cornbread so it doesn't get overbaked! 
• Serve this cornbread warm topped with butter, alongside your favorite soup or chili, enjoy!