"A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly." — mjgreenaway
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1 1/4 cups
unsalted butter, melted
I am not expert on cornbread, but I thought this was good. It doesn't crumble in your hand and it isn't sweet, both pluses to me. Thanks for sharing.
My family loves this recipe. I've made it twice and the first time I made it exactly as the recipe detailed and it was a hit (especially with the honey butter I made to accompany it). The second time I added 1/4 cup honey to the recipe just to lighten it up a bit. It was still fantastic. This is my go-to corn bread recipe now.
Description says it's slightly sweet, and it's not at all. Bland.
I followed the recipe - it came out quite crumbly and the mixture was fairly dry (it wouldn't 'pour' like the recipe suggests). But it still tasted good and I will definitely make it again (maybe with a little more milk).
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Corn Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 89
This perfectly moist corn bread is slightly sweet and very versatile.
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