1 Review

Delicious! I just made this to go with a bean soup. I will be keeping this recipe! I did not have sour cream and the cornbread was just fine without it. I substituted 1/8 cup maple syrup for the sugar. I also cooked this (in a cast-iron skillet) in the oven @ 400 for 25 minutes.

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Now You're Cookin' January 18, 2006
Skillet Cornbread With Bacon and Chives