I started making skillet cornbread when Gourmet published a recipe in their 2008 November issue. I've since adapted the recipe and now use this gluten-free cornbread all year long. It's great as a side dish for barbecued meats or chili, and it's always in my Thanksgiving stuffing. You can even pour the batter into muffin tins to make individual servings. I like the texture of a coarse grind cornmeal, which I get from Farmer Ground Flour (at the Cayuga Pure Organics stand) at the Union Square Greenmarket.