6 Reviews

This is perfect and just the way I remember it from my southern days. Its crusty/crunchy and soft inside. You can't beat cast iron! Thank you for posting.

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Notherjack June 20, 2010

This was very nice with a lovely texture. I found it got tastier as it cooled. I will definitely make it again and next time I will add some extra sharp cheddar or diced jalapenos. Thanks for the recipe!

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barrdbarrbarr January 18, 2010

Creamy and delicious! I topped it with butter and a drizzle of honey. The cast iron skillet is definitely a must. Please give me your mother's phone number in case I lose this recipe!

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sandrasothere August 17, 2007

as recipe says.."best skillet"..this was the best we ever made..served it with smoked sausage soup and everyone loved it..ever my grandkids who dont eat cornbread tried it and loved it..my wife had it with cream and brown sugar for dessert..I & the cornbread was a winner all around..Thanks

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phosman646 January 10, 2007

Great cornbread! My husband does not care for cornbread at all but loved this version! Moist and delicious. Thanks for sharing this recipe.

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Monica in PA February 10, 2006

Excellent melt-in-your-mouth texture! Moist and tender inside with nice crispy outer edges from baking against the heated cast iron. This cozy cornbread was so good that I ate mine without honey or butter or anything. And my husband went back for a third yummy helping! Note: I substituted 2 tablespoons vegetable oil (to prevent crumbling) for the 2 tablespoons skim milk.

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Deb's Recipes January 28, 2006
Mom's Best Skillet Cornbread