No ImageCheesy Skillet Cornbread

Did you make it? Rate it!

  1. Floyd Price

    I made it and it was good but the texture was more crumbly than my mother’s cornbread that she made back in the 30’s and 40’s. Her cornbread was made in an iron skillet but it seem to me to have a consistency more like bread than cake, which I liked. What can I add to the recipe to make it more like bread than cake?
    83 years old and still trying to make corn bread like mom did…Thanks

  2. Jamie

    Can this be stored at room temperature? I want to mail it to a friend. Thanks

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  3. Kenya Kitagawa

    Great recipe but my mom adds hot grease to batter.

  4. Kimberly

    Hi!! I loved the sound of this recipe, I have never made cornbread before, and mine was horrible!! I followed it to a “T”, but it tasted like straight cornmeal! We didn’t taste the cheese, the bacon, butter, etc…, where did I go wrong? It sounds too great to not try again, maybe more sugar or cheese? I didn’t have a cast iron skillet before I saw this, but I did go out and purchase a new one at Wal~Mart for $15, and I love it! I know it is hard to help me out, you were not here for dinner this year (maybe next year! ) but any small suggestions would be great!

  5. Jacqueline

    Check second hand stores or yard sales for cast iron, even rusty ones can be reconditioned for a lifetime of use!

    I’ve used glass baking pans, brownie pans and cast iron for cornbread successfully. Good luck!

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