Cornbread is a classic of American cooking, and there are two camps: those who like it savory, and those who prefer it sweet. This cornbread is on the sweeter side of things, but it's still savory enough to serve with dinner.
The key to the perfection that is this version of the recipe is using a hot cast-iron skillet to bake the cornbread in. When the cornbread batter hits the hot butter in the pan, it forms deliciously crispy edges. By baking it in a round pan and cutting it into wedges instead of squares, you ensure that everyone gets a nicely crispy piece.