Do you have to use a skillet? It is recommended (it's skillet cornbread, after all!). But you can still make this recipe without one. Just melt your butter in a microwave safe bowl. For the second butter melt, place a deep 9-inch baking dish in the oven at 450°F with the butter before pouring in the batter so the dish is hot (as if it had been on the stove). Pour in the batter and bake as directed.
Use full fat buttermilk for best results. The extra fat will keep your cornbread moist. If you don't have any buttermilk on hand, try this simple buttermilk substitute.
Storage: Allow to cool completely. Wrap in plastic wrap or foil, and store at room temperature for 1-2 days.
Freezer Instructions: Prepare and bake recipe as instructed. Allow to cool completely. Then wrap in foil or place in a freezer bag and store for up to 3 months. Thaw at room temperature, still wrapped.