Skillet Corn Bread Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: May 18, 2003
Very good recipe, cast iron pan seems to give extra flavour. Cut up onions and celery very small.
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Photo by Flyrod

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada
Reviewed: Apr. 12, 2002
Didn't have celery when i made this the second time. So i substituted Sweet red pepper ( 1/2 c). I missed the celery and thought it needed a bit more salt. The Red gives it a nice color. I would make it again with both the celery and peper.
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Reviewed: Apr. 6, 2002
Didn't have an iron skillet so I just baked it in a glass casserole dish. Came out just as good.
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Reviewed: Jan. 2, 2002
Great recipe. I favor anything cooked in a cast iron skillet for the extra iron. I thought, after my first taste, a little salt was needed; however, that lasting impression was that this cornbread was the perfect balance of savory and sweet. This was my four year old's first taste of cornbread and, aside from picking out the "green" celery, he liked it.
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