Skillet Cornbread

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I used my mother-in-law's well seasoned cast iron skillet and it was awesome! Great flavor and texture!

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Made this to go with my husbands beans and was pleasantly surprised. I've never been able to get a good crunch on my cornbread but miracles do happen! Who knew it would be from such a simple recipe! My new go to cornbread recipe for sure.

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This is the recipe my mother-in-law taught me 30 years ago!!!
I put a little extra shortening in the skillet & once melted, I pour
The little bit of shortening into the mix as I whisk it to mix well.
VERY simple to be so good!!!

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I have made this several times. I had been looking for a cornbread recipe that isn't sweet, and this certainly fits the bill. I do think it would be easy to add a little sugar if that is what your family prefers. I used a 10" cast iron skillet and followed the recipe exactly. The cooking time is definately not more than 20 minutes for me. This is delicious with rice and beans and also with chili.

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I really like this recipe. It was really easy to make. With me being a man who loves to cook ,this went well with my beans and rice. It turned out perfect!!! I used white cornmeal instead of yellow cornmeal & it came out great for me!!!

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This is a really great cornbread recipe. If you prefer sweet cornbread simply add a 1/4 cup of sugar. Give the batter a taste before you pour it in the skillet and make sure it's sweet enough for you... It was plenty for us. another tip: you can double this and make really thick if your skillet is deep enough. Just lower the cooking temp to 400 and cook it a little longer.

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Really great cornbread. I used canola oil instead of melted shortening, Saco buttermilk powder (add the dry powder to the dry ingredients and water to the wet mixturesince I don't always have buttermilk on hand. I preheated the skillet in the oven like other reviewers to save a step and added 2 tablespoons sugar. Having lived around the country, I know Southerners tend to have a heavy hand when it comes to sugar but consider putting any sugar in cornbread the equivalent of sacrilege whereas those of us from up north find cornbread without sugar kind of bland. To each their own. If you add sugar, just taste it to be sure it's where you want it. I love Ree's show, it's nice how she shares her family and her food. Thanks Ree!

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Perfect cornbread with a crunchy exterior. I can't wait to try it with bacon drippings in the pan! I understand some people like a bit of sweetness in their cornbread, if you do then this recipe as written is not the recipe for you.

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I made this cornbread exactly as the recipe stated, just adding a little bit of mild cheddar cheese on top before baking. Knowing Ree Drummond's recipes are usually good, I expected this to be better. Although it baked up well, and looked great, with a nice crispy crust, it was salty to the point of being inedible.

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Almost exactly same recipe I've used for years. Just sub bacon grease for shortening - southern style - and you will love it! Yum Yum Yum Oh, and use 'coarse' cornmeal.