Cast Iron Skillet Corn Bread
Show: Alex's Day Off
Episode: Dinner and a Movie
Rate This RecipeRead users' reviews (105)
- Recipe categories: Buttermilk, Cornmeal, Eggs, Sugar,
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Average Rating:
Total Reviews: 105
Showing 71-80 of 105
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By mrsmamab_13090349
Northeast Ohio
on September 09, 2011
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I didn''t have the course ground cornmeal and used regular. Most of my family rated this a 5 but my daughter and I both missed the "cornmeal" taste. Don't get me wrong - it was delicious! But for the ratio of cornmeal to flour, I expected to be wow'd by the corn presence and wasn't. I'm not used to using so much milk in my cornbread & wonder if that didn't temper the taste a little. We will definitely make this again but I will make sure to have the coarse ground on hand. Last comment, in the Food Network magazine, this exact same recipe has you heating the oven to just 400 and cooking it at the same temp, which is what I did. Turned out perfect in 23 minutes.
By Wil82
on September 07, 2011
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damn good
By organicgal7
columbus, OH
on September 03, 2011
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This turned out well. A simple recipe to follow and yummy. Only one caveat: however I would not suggest using coarsely ground cornmeal. I used medium ground and liked it. If you're not used to the texture of ground cornmeal you may not like it.
By rageerlloyd
on August 28, 2011
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Oh my...what a winner! I'm a southern girl who was raised on cornbread. For me, all cornbread is made in a skillet and without sugar. Corn muffins (which I also love is made in a muffin pan with sugar. I love both and this is the perfect combo. Two eggs really make it rise high and the touch of sugar elevates it just a little from the rustic traditional skillet bread. Thank you so much! I now have three go to recipes so satisfy my cornbread addiction!
By slsquare_11288317
Houston, TX
on August 24, 2011
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Excellent Southern-style cornbread that wasn't too sweet. I much prefer my cornbread made with coarse cornbread and this was perfect. Too many recipes make a sweet, almost cake-like cornbread. This mostly cornmeal-based recipe is the style that I grew up eating. It would be great for making cornbread dressing.
By lauriewood
Kemah, TX
on August 13, 2011
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Very good corn bread - I added a small can of cream of corn to the batter and it was moist and delicious - I've been looking for a corn bread recipe that was moist and I have found it!!
By mistymill05_8600138
Sherman Oaks, CA
on August 07, 2011
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I made this recipe for my husbands Birthday BBQ Party. It was a hit. It went first before any other dish. I even doubled the recipe and people were fighting for seconds. GOOD STUFF!!! I'm planning on making it again obviously :
By Lucy C123
GA
on August 04, 2011
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Me and my dad are going to a chili festival in a couple months hopefully this will be a winner!! :
By zen116_12983591
northport, 72
on August 03, 2011
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Perfect... Mine cooked for 21 minutes awesome thanks Alex!!!!
By ccrntlk
on August 03, 2011
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I liked the flavor of this cornbread recipe but was a little put off by the texture of the coarse corn meal. The coarse corn meal made it a bit crunchy, and even though the corn bread itself was moist and flavorful, it was hard to get used to. I loved using the cast iron skillet, however and will try this recipe again soon with regular yellow cornmeal.