Cast Iron Skillet Corn Bread

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Very good an went wonderfully with my Chili I made yesterday. I love to cook in Cast Iron pans. I loved this one! Give it a try tasty an flavor! I plan to add some chili's an maybe a touch of cyan next round Well done Chef!

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Not too dense, very tasty. Perfectly done in cast iron. Always use FRESH baking powder & soda, or yours will come out like my first attempt: flat, hard, dense.

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This recipe works great as gluten free and dairy free. I used the same measurements substituting a gluten free baking mix that I made for the flour, butter flavored Crisco for the butter and soy milk for the milk and buttermilk. The other difference would be in the baking powder. I have some already in my mix but went ahead and added the two teaspoons as called for in the recipe. Really amazingly good!

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Delicious and very easy to make. I used 1/2 the portion of butter, 1/2 cup buttermilk, 1/2 cup condensed milk (because that's what was in my fridge, and enough 1% milk to make the batter the right smoothness in consistency.

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The flavor is good but a lot sweeter than what I was looking for. It's also very light & crumbly. I was hoping for a little firmer. Something that doesn't just fall apart when I hold it. And I am not a fan of the coarse corn meal. I feel like I'm going to break a tooth. :o\ Off to try the recipe on the bag of Aunt Jemima's cornbread mix. Some good points are it is really moist as others have said and if you're looking for the sweetness it does have a good flavor. I just found it inedible because of the *coarse* corn meal called for in the recipe.

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Delicious cornbread! I don't usually eat cornbread because it's usually too dry for me. I decided to try this recipe with beans for dinner, figuring it didn't matter if it was dry. After I made this recipe, I think I ate more cornbread by itself than with the beans. I love the buttermilk flavor of it, and it is very moist! I left out the sugar though, some things just don't need sugar.

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This recipe really is fine as written. I have also made two variations that are just as good.
1/ add heaping cup finely chopped jalapeño peppers. Sprinkle chorizo dust in the skillet before adding the batter.
2/increase sugar to heaping 1/3 cup. Add 1tsp vanilla bean paste after the butter has been incorporated into the batter. To coat the skillet, combine 1/2TSP melted butter and 1/2TSP clear bacon fat. Swirl to coat. Add batter. If fats rise to top, swirl into batter.
My cooking time for all was exactly 20 minutes.
Using 1/2&1/2 instead of whole milk makes the cornbread terrifically moist (and twice as deadly

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reallly good!

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This is a pretty good recipe. Comes out nice and moist although I prefer a slightly sweeter cornbread. Perhaps I'll add more sugar next time. I also decreased the amount of butter as others had suggested and added a cup of corn kernels and a half a can of green chilies. Worht making again.

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Very good not too sweet and great texture not too moist or dry.