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Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.

Source: Everyday Food, January/February 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you don't have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

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How would you rate this recipe?
1
  • ashasrao4
    12 MAR, 2014
    oven temperature is not mentioned....
    Reply
  • mommyzhome
    21 NOV, 2012
    Wonderful taste, but very dry and crumbly on bottom.
    Reply
    • keirgazell670290
      9 MAY, 2017
      Add a small amount of oil to the batter..like a cap full.
  • Lynn L
    5 JUN, 2012
    I liked this recipe. Quick and easy, not too sweet and it had a nice cakey texture. But it was much much too salty. I would cut back the salt to 1/2 tsp next time.
    Reply
  • MatildaVictoria
    20 OCT, 2011
    I just made the recipe that "IWILLTRYTHAT" posted below. It is really really tasty! I'll definitely put this in my recipe box.
    Reply
  • IWILLTRYTHAT
    27 JAN, 2011
    Martha's Original Skillet Cornbread Recipe - Excellent Preheat oven to 400 with cast iron skillet in oven Mix together: 1 Cup cornmeal 2/3 Cup flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1/4 cup melted butter Pour into heated skillet and bake 20 minutes
    Reply
  • SusieQT2
    26 JAN, 2011
    This recipe seriously sucks- it's way off. Don't use it. Martha, babe, if you need to hire a recipe tester, hon, I'm avail... call me?
    Reply
  • uujerri
    18 APR, 2010
    Thank you for your comments! Wish the web master would see your comments. I'm going to check the cookbook and see if there's something omitted.
    Reply
  • phyllisb327
    12 JAN, 2010
    This recipe is a little off. Mix the cornmeal, baking soda and salt (sugar /-). Add ONE egg and enough buttermilk to moisten so that the mixture just slides easily off the spoon when you hold a spoonful over the bowl and tip it. Add the hot butter or oil from the hot cast-iron skillet. Cook in a hot oven 425-450 just until golden brown and the crust is not too brown. Hmmm...crusty moist cornbread.
    Reply
  • wvlady4084
    14 NOV, 2009
    wondering if the all-purpose flour was left out by mistake
    Reply
  • BookDesigner
    2 JUN, 2009
    Made this last night. Something is offn n n n n n need more moisture, perhaps oil or more liquid. Dense and dry... not good at all. I would never make this again.
    Reply

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