I have been trying to perfect my cornbread recipe and have found one or two I really like. I love the idea of skillet cornbread but I can't seem to get that part right. I've seen some suggestions to heat the skillet on the stove first and add the cornbread batter to the hot skillet to get it crusty - but it seems too crusty that way. Others suggest turning it out of the skillet as soon as it is baked, but then you sort of lose the added presentation of serving it in the skillet. So I'm still in trial and error -the batch in the oven went into a slightly warmed skillet. What tips and tricks do you have for skillet cornbread?