Sweet Skillet Cornbread

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I used buttermilk instead of the heavy cream as that's all I had on hand, so I was missing some of the richness that would have provided. They were good, but nothing sensational.

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Love it! I used a 10" cast iron skillet and made the recipe slightly larger to accommodate my four hungry children. Nice and moist, great flavor!

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Great recipe and perfect as is. Not too sweet. I used a 10 inch Iron Skillet for this and it cooked a lot faster and was crispy on the outside and soft and moist on the inside. Loved it!

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Good cornbread, but I had to use a 10" skillet because it would not fit in the 8". Also, I added 4 tablespoons of sugar instead of the 3.

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Great! Not too sweet, not too southern. Very moist and definitely a keeper!

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Husband says this is the best cornbread recipe yet and I am always looking for a good cornbread recipe. Sweet and moist! Good combo. I cut this recipe in half and used a glass 6 inch dish. This went good with the Neely's Barbecue Spaghetti.