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Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Source: Everyday Food, July/August 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you don't have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.

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  • rayannebarnett
    5 MAR, 2018
    I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into "Johnny cake" and isn't "real" cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.
    Reply
  • carlatory
    14 FEB, 2011
    I have made this several times to go with chili, lobster and baked beans. It has become my go-to cornbread recipe because everybody loves it. It is very moist and flavorful and holds together nicely. I have started keeping buttermilk in the refrigerator now to make this and several other delicious recipes. Here in Maine, I use Kate's Buttermilk! Delicious.
    Reply
  • mbryan10
    31 MAR, 2008
    I made this recipe last night but did not have buttermilk on hand so by using the lessons learned with Martha over the years - I decided that I could substitute 1/2 c sour creama and 1 c of milk for the buttermilk. I threw in a sprinkle of dried jalapenos and baked in a 8" square pan. It was awesome - thanks Martha for providing this wonderful resouce - Melody in Florida
    Reply

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