Recipe by mjgreenaway
"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."
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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.
Description says it's slightly sweet, and it's not at all. Bland.
The best ever... and easy... heat the oil and the skillet at the same time
oh, this was good. I didn't make it exactly like it said, I added 1/4 cup of sugar for just a little sweetness. And used 1/3 cup corn flour, 2/3 cup medium grind cornmeal (that was an "oops" on my part, but I went with it). I baked it for 20 minutes and it was perfect. It was a little crumbly but seemed to firm up after it cooled more. Perhaps that is normal, I am pretty much a beginner cook.
Excellent bread with the addition of 1/2 cup sugar. My husband doesn't normally care for corn bread, but ate this up, as did my 2 year old. I coated the pan with oil before preheating it and the bread slid right out of the pan after cooling for a bit. The bread came out crispy on the outside, soft on the inside, and minimally crumbly. This is my new recipe for cornbread!
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.
Final product came out bland and slightly bitter. The actual recipe was easy to prepare but needs some tweaking.
this was the best corn bread I've made in a long time.
* 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
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