Cast Iron Skillet Corn Bread

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Very good. I think it may be even better the second day. I will definitely make it again.

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What a phenomenal cornbread. Perfect consistency, crust, and flavor. This is my cornbread recipe now.

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This recipe is terrific! I only changed it a bit to make it gluten free - using gluten free flour along with the cornmeal and a little xanthan gum. This will definitely be my go to recipe. It was moist, had a nice crumb and was altogether a fantastic and easy recipe. It adapted extremely well when making it gluten free.

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Best corn bread I ever ate. I use milk with 1 teaspoon vinegar instead of buttermilk. I usually make half a recipe in a 6 inch skillet since only 2 in the family but I make it 2-3 times a month.

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This was so good and so easy. It was ample in a 10" skillet to feed 9 hungry people along with Chili and fixings. Check to see if it is done for the shorter amount of time mentioned in the recipe, cast iron can cook pretty fast.

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I've tried many many cornbread recipes, and this is by far the best! So buttery and delicious. Just enough sugar to give a subtle sweet flavor, but not enough to make it seem like a desert. Just like this midwestern girl likes it! It went PERFECTLY with my grandma's ham and beans ladled over it. Mmmm mmmmm. My go-to cornbread recipe from now on! Thanks, Alex! :o

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Love this recipe! I have used cornmeal for years and am always dissatisfied with recipes I have used because they always turn out hard and dry. This recipe produces tender and extremely tasty cornbread. I have finally found my "go to" cornbread recipe.

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This is a keeper! We have tried many cornbread recipes, and we finally found our go to recipe.

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Thank you Alex. I have finally found the best corn bread recipe, and can now stop searching. As my daughter said "This is a keeper".

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My family's favorite recipe. I've made this four times in 6 days. I use a little less sugar, and lowfat milk, and it's crumbly, corny, and delicious. It's not a cakey cornbread (which I hate. Perfect recipe.