Cast Iron Skillet Corn Bread

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Never liked home made corn bread before, but this one is perfect!

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This is the skillet cornbread recipe I've been looking for. It's fluffy, with a golden-brown crust. I mixed in 2T. of chopped fresh dill to give it a flavor boost. Also, I didn't have to wait 10min after pulling it out of the oven before serving - in the cast-iron skillet, it was ready to cut and serve immediately. This recipe is definitely a keeper!

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This was a big hit. When you have a big family you usually can't please everyone.

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I love making corn bread like this to go with spaghetti and meatballs!
This recipe was very good and easy to follow.
I put it in a regular square baking pan however and I didn't bother with butter milk. I also used vegetable oil instead of melted butter.... Just because of what I had available.
It turned out great!
Next time I will add more corn meal to get more crunch and texture and perhaps slightly less sugar. Will definitely make this again!

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I used this cornbread recipe for our cornbread stuffing at Thanksgiving this year. It was so good and easy to assemble that I went back to it to serve as stand-alone cornbread with the turkey soup I made the following weekend! Perfect!

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We just tried this recepie looking for southern style cornbread and that is what we got! It pairs perfectly with chili and butter. Don't worry about it being to hard, it is so simple but unforgetable! I would bake this again any day!

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My favorite cornbread recipe! I usually use half corn meal, half flour because I like the texture. I will also sometimes up the sugar to a 1/2 cup depending on the audience (some of my friends prefer more of a Northern style cornbread. Baking it in the skillet creates lovely texture and crispiness on the outside, while the combination of milk, buttermilk and butter create the softest, moistest cornbread on the inside.

If you don't want to fuss with a skillet, I've also baked this in a regular 8x8, and it's still lovely. Basically, you can't really mess this one up!

Finally, I made this on the same day as the Neely's honey cornbread muffins, and these were by far the favorite - people were looking for seconds while the muffins just sat there.

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I live in the South, and this is the best cornbread I've ever made. It's also great used in stuffing or dressing.

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Changed the recipe slightly; used butter flavored crisco with the recommended addition of liquid noted on the crisco label. I used dry buttermilk and added it to the flour and dry ingredients. I had light cream that I needed to use and substituted it for the milk. Added the 1 cup water (for the buttermilkwith the cream and crisco and eggs. Heated my 10 inch all clad skillet in my convection oven, once the crisco was added, the edges bubbled and puffed, then put it in the oven. Cooked 20 minutes. Never had a moister cornbread, perfect sweetness!

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Simply delicious. Texture was excellent. Just crunchy enough with the right amount of sweetness. It's a beautifully 'cool' night in So.FLa. I had a 1 lb pkg of ground beef designated for another dish. But the night air called for a different stick to your ribs dish. Accordingly, decided on a delicious quick Chili dish which needed a corn bread accompaniment. This fit the bill TOTALLY. Had all the ingredients in the pantry. 2 Thumbs Up Alex!