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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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  • 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
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