Skillet Cornbread
This cornbread is baked—and served—in a cast-iron skillet, giving it a crunchy crust.
Martha Stewart Living, May 2005
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281 Ratings
- 5 star values: 46
- 4 star values: 53
- 3 star values: 103
- 2 star values: 64
- 1 star values: 15
Anonymous
Rating: 5 stars
Perfect texture and flavor. Will def make again.
Anonymous
Rating: Unrated
I would like to know how to convert this skillet cornbread recipe to a 12 inch cast iron skillet instead of a 10 inch
Anonymous
Rating: 5 stars
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.
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Anonymous
Rating: 5 stars
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!!
Anonymous
Rating: Unrated
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.