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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.

Source: Martha Stewart Living, May 2005
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  • jmsnana7gmail
    29 OCT, 2015
    I would like to know how to convert this skillet cornbread recipe to a 12 inch cast iron skillet instead of a 10 inch
    Reply
    • hrankin61gmail
      15 NOV, 2016
      I certainly hope you have googled the area of a circle by now, but if not, it's roughly: 3.14 (pi) x radius of circle x radius of circle. 10 Inch pan : 3.14 x 5 x 5 =~ 78.5 12 inch pan : 3.14 x 6 x 6 =~ 113 or about 44% more of everything (113 / 78.5). So just add an extra 1/2 of everything (close enough) and cook a bit longer.
  • markstaylor64
    6 JUL, 2014
    I've been using this cornbread recipe for a while now and it always turns out wonderful...make ya wanna slap 'yo Mama - yes it will! Although, I use a half stick real butter in the skillet while the oven is getting hot and wait until the butter browns a little, pour my batter in, and wait exactly 20 minutes, yum, yum!!! Jimmy loves my cornbread and we had it tonight with pork chops, pinto beans, and spinach.
    Reply
  • amorgizi
    1 DEC, 2013
    This has become my go to cornbread recipe. It's easy and quick and I love the delicious crust the cast iron pan gives. Delicious!!
    Reply
  • Melissa Knighton
    17 FEB, 2013
    I have made this recipe several times in the past month. Crunchy and delicious outside and moist on the inside. I sub in freshly ground popcornmeal and 100% whole wheat flour (best results with soft white wheat), 3TBS buttermilk powder and 1 cup water which I mix 1/4 c olive oil into. No crumbs left for our family of 7! One tip: don't let the butter brown too much in the skillet.
    Reply
  • krisx2
    28 SEP, 2008
    This cornbread was great with chili. Although mine turned out a little salty on the crust, not sure why, maybe I didn't stir the batter enough?
    Reply
  • sueko
    24 JUN, 2008
    16 slices? Are you kidding? Maybe 8, but this pan would serve my family of 6 with not a crumb left!
    Reply
  • Stinker77
    25 MAY, 2008
    Being from the South (Louisiana) I love my cornbread. I made a homemade pot of vegetable soup and tried this recipe. This has to be the prettiest skillet of corn bread I have ever made. It was delicious also. It had a golden crunchy crust and very moist, tender inside. I definitely recommend this recipe and I will be making this again. Thanks for a great recipe.
    Reply

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