| No Images? Click here  Southern-Style Unsweetened Cornbread  The key to truly great unsweetened cornbread is to use the best stone-ground cornmeal you can find, ideally freshly ground from a small mill. If you can't get that, a tiny bit of sugar is just enough to make lesser stone-ground cornmeals work. The Kitchen Essential  Cast Iron Skillet Bake your cornbread in a black cast iron skillet preheated in the oven so it's smoking hot. When the batter hits the pan, that heat will cause the edges of the bread to brown. 
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