Sunday, January 25, 2009


This is a tried and true recipe that I use for cornbread. I have tried making cornbread in a cake pan, bread pan and any other pan, but it doesn't taste the same. So I always bake my cornbread in a cast iron skillet. And yes I have a favorite, although I have quite a collection of Cast Iron pans, and they all get used.


1 ½ C. yellow cornmeal
½ C. Flour
3 ½ teas. Baking powder
1 teas. Salt
3 Tbls. Sugar
1 egg
1 C. milk
¼ C. Shortening

Sift dry ingredients together into a mixing bowl. Add egg, milk and shortening. Mixing well with dry ingredients. Pour into greased Iron Skillet. Bake at 425 degree oven for 20 to 25 minutes.


  1. Oh yes cast iron is the only way to make corn bread!! I love your cast iron pan collection! Thanks for the scrumptious addition to Simply Delicious Sunday.

  2. Oh this is interesting. My recipe has more flour in it. Have you tried different recipes in the cast iron skillet to see if this adjustment makes a difference? I always do mine in a pie plate. No special reason.

  3. Ooh, we love corn bread. I'll have to try this recipe this week with a big pot of chili!

  4. I am just starting to use my cast iron skillets, I will have to try this. Sounds yum.

  5. I love using cast iron. I just used my griddle a few minutes ago for grilled cheese sandwiches, and always use my cast iron dutch oven for cornbread. Love your blog, which I found at "Harried Housewife".

  6. Oh, this just might be the answer to my problem. We haven't had great cornbread since my mother-in-law passed away. I never found or knew her recipe. Plus she made hers in a cast iron mold in the shape of mini corns on the cob so I never even attempted to make them. I will try your recipe and I will make them in my cast iron skillet. Thank you, Sherrie!


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