Skillet "Corn"Bread

This "corn"bread is darker than traditional, but it has a very similar taste and feel. It's grain-free and only about 2 net carbs per slice.
This is Southern-style so it has a crispy outside and soft interior, but not cakey (or gooey) .
I added an option to add sweetness in case you prefer Northern cornbread.

I've only tested this with a cast iron skillet. I think it would do okay in a nonstick skillet as long as it has a high oven temp rating, but it may not get quite as crispy. Unfortunately I don't own a nonstick skillet to test this for you.