Great for sauteeing, frying, simmering, pineapple upside down cake, and, yes, cornbread. Skillets also used to be called spiders, by the way. If you don't have a skillet, please just use a normal cake pan. A sautee pan will do weird things in the oven. My recipe below contains buttermilk.
Buttermilk is a traditional ingredient in cornbreads.
You'll find links to recipes that don't require buttermilk below. Even if you prefer a recipe with wheat flour, try it in a skillet. The texture is fabulous. This bread comes out with a wonderful grainy texture, with crispy edges. Try spreading it with honey for breakfast, or try it with a bowl of fiery chili.