Great recipe! I followed one reviewer's advice of oiling my cast iron skillet then placing it in the oven to heat up while I mixed the ingredients. The only change I made was that I used almond milk mixed with 1 tablespoon of apple cider vinegar (I let it settle together a bit while I mixed the butter and the sugar)since I did not have any buttermilk. It came out wonderfully. I set the kitchen timer for 25 minutes then checked it with a toothpick in the middle which came out clean. Immediately after removing the pan from the oven, I rubbed butter across the top of the cornbread while it was still hot. This recipe is truly wonderful, easy and is definitely a keeper.
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Great recipe! I followed one reviewer's advice of oiling my cast iron skillet then placing it...