Skillet Cornbread

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Are you kidding me? I have made this cornbread twice in 3 days, and I am making it for a friend tonight. It isn't sweet, which I consider a good thing. You can easily make it sweet by adding 1 or 2 tablespoons of sugar, depending on your preference. I used canola oil instead of the shortening one time and followed the recipe exactly the other time. Both work well. The BEST part about the cornbread is the amazing crust formed on the bottom of the skillet. I recommend serving it warm - it could taste drier if served room temperature. If you need to make it ahead, you can reheat in the oven. Highly recommend!

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This definitely lacks sugar.

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Tasted very blah... even the 2 and 4 year old didn't like it...

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I'm glad I made this cornbread before all the negative reviews because I may have not tried it. I saw the episode and was craving the beans and cornbread. The cornbread was exactly like I expected a skillet cornbread to be. It reminded me of my grandmothers. It is not a sweet cornbread although, with a little sugar it could be. It is a savory cornbread and if you use whole buttermilk and milk it should not be dry. I followed the recipe exactly. My grandma calls it a good sopping cornbread. With the beans from this episode I was hooked. Yum yum yummy!

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Sorry, this wasn't good at all and very dry.

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I've had good cornbread and I've had bad cornbread. Sadly, this falls in the latter category. I followed the recipe exactly and it came out super dry. I had to completely coat it in butter just to choke it down.

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This recipe has been around for a very long time and appears on some packages of corn meal, including Hodgson. For anyone who likes a little sweeter cornbread, a couple tablespoons of sugar can be added. I find putting a little oil in the cast iron skillet and then putting it in the oven as it warms up works quite well. The batter will sizzle when you pour it in and the skillet can be immediately put back in the oven. I just add a little oil to the batter without heating it first; works fine and saves a step. Hodgson or Bob's Red Mill medium grind are excellent choices for the cornmeal. White corn meal of this quality will work fine as well.