Prep 5 mins
Cook 30 mins
From Southern Living.
- Stir together first 4 ingredients in a large bowl.
- Melt butter in an 10-inch cast-iron skillet in a 425° oven 5 minutes. Tilt skillet to coat evenly with butter.
- Pour cornbread batter into the buttered skillet.
- Bake at 425° for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.
These were good. But it wasn't wonderful like I had hoped.
I admit to using packaged mixes most of the time but was out of them and needed cornbread to go with my bean soup. I made Recipe #60322 , used low-fat buttermilk and baked it quick-like in muffin tins. While quite dense, they rose high and were very moist. Thanks for posting the recipe! It came in quite handy for me.
this bread was not moist. to call it 'super moist' is outrageous. there is obviously something missing in this recipe. i will not make this again.