By threeovens on October 15, 2012
"The only way I make cornbread anymore is in a cast iron skillet. It can be served as is at the table, or the wedges can be removed to a serving plate. Cornbread is also versatile since it can be served either warm or room temperature. It goes with just about anything too! From "Martha Stewart Living.""
Serving Size: 1 (116 g)
Servings Per Recipe: 8