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Cast Iron Skillet Corn Bread Recipe

Cast Iron Skillet Corn Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 81-90 of 106

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  • 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.

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  • on August 02, 2011

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    I used the exact ingredients except for being a little heavier on the butter. After pouring the batter into the hot buttered skillet I heated it on top of the stove on high heat until the corners started to bubble then placed it in the oven (an old family trick. It turned out great!

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  • on August 01, 2011

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    I always feel like I did something wrong when a recipe with so many five star ratings is such a disappointment. The recipe say cook for 20-25 min and I only cooked it for twenty and it was soooooo dry. It didn't appear overdone at all but I couldn't believe how dry this came out. All the other reviews commented on the moist butteryness so I may try this again to see if I did something wrong. As for this time though, not impressed.

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  • on July 31, 2011

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    This is the BEST CORN BREAD ever. I try it last week with butter milk fried chicken in a basket. They loved it. and I made corn bread again today with buttermilk bake chicken. This corn bread is easy to make and realy teaste good. I LOVE THIS CORN BREAD.
    SHARON
    TRINIDAD,
    WEST INIDES

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  • on July 29, 2011

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    OMG - this is the BEST cornbread I have ever tasted!! I just bought some organic cornmeal from Whole Foods and was looking for a good cornbread recipe. I love that it is cooked in the cast iron skillet - it was wonderful. I cut the butter to 6 tablespoons and used skim milk (that is what I had. DEFINITELY making this again and again.

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  • on May 27, 2011

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    Best Cornbread I have had.. and I grew up in the South..eating it all the time, I used the corn meal from Virginia, which is not coarse as the recipe called for, it is very fine like a flour.. I also used Splenda (I am diabetic.. instead of sugar, and the Splenda package said to spray the top with a baking spray like Pam, in order to brown, that did not work, so when the cornbread was finished I put it under the broiler until it was brown to my liking, and I have to say it was the best corn bread I have ever had.. will make this over and over..

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  • on April 21, 2011

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    This corn bread is delicious! I would not change a thing. This is going into my cooking rotation.

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  • on April 12, 2011

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    Good recipe. Had to look for the coarsely ground meal. We need MORE of Alex...she is very under-rated.

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  • on March 21, 2011

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    It's not possible for anything to be too buttery!

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  • on March 20, 2011

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    This is a delicious cornbread recipe. It is moist, soft and simply yummy. This will be my corn bread recipe from now on. Keep up the GOOD WORK Alex.

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