Comments on: Skillet Cornbread Recipe

By: Steve Gordon

Steve Gordon — Mon, 06 May 2013 14:36:29 +0000

Hi E. I must agree that some good old cornbread goes good with just about anything. I’m glad you found the recipe and gave it a try and thank you for sharing about the changes you made, it may help someone else to give the recipe a try. Anytime you want to share the recipe for that Beefy Black-eyed Pea Soup, let me know, it sounds pretty good. Thank you for taking the time to share your comments. I hope you’ll come back to visit with us again… real soon. Be Blessed!!! –Steve

By: E. Perry

E. Perry — Thu, 02 May 2013 22:50:34 +0000

This is my new cornbread recipe to make. I did not have self-rising cornmeal or flour, so I added 1 T. baking powder and 1 1/2 t. baking soda. It came out perfect. I do prefer the sugar in it. It had the right amount of sweetness and texture and the flavor was awesome with my Beefy Black-eyed Pea Soup. I think it would be good with anything. Family loved it also.

By: john francisco

john francisco — Thu, 18 Apr 2013 16:37:04 +0000

Thanks for the reply, Steve

JOHN

By: Steve Gordon

Steve Gordon — Thu, 18 Apr 2013 15:54:13 +0000

Hi John, Thank you for your question. The skillet I use most is marked as a number 8 and measures 10-5/8 inches at the top. It’s one that my mother had and, the numbers are the only markings on it. It’s not a name brand like a Griswold or a Wagner but, it cooks mighty good in my opinion. You could certainly use something smaller or even a bit larger. It would just make the cornbread a bit thicker or thinner depending on which way you’re going. I hope this helps and I’ll look forward to hearing how it turns out for you if you give the recipe a try. I hope you’ll stop by for a visit again, real soon. Be Blessed!!! –Steve

By: john francisco

john francisco — Tue, 16 Apr 2013 16:14:17 +0000

Do you use a 10 inch cast iron skillet for the cornbread recipe?

JOHN

By: Steve Gordon

Steve Gordon — Mon, 10 Dec 2012 11:07:59 +0000

Hi Brenden, Thank you for your comments and compliments. I’m glad to hear that you found our website and that you have tried our recipes. I’m really glad to know that they turned out well for you. It sounds like you had a delicious meal. Wake County is very close to us and I spend a good amount of time up that way myself. It’s a beautiful area for work or play. Hopefully, you’ll get the chance to return and enjoy some more great Southern cooking before long. Thank you again for taking the time to share your comments, it makes my day to read them. I do hope you’ll visit with us again real soon. Be Blessed!!! –Steve

By: Brenden Murphy

Brenden Murphy — Mon, 10 Dec 2012 03:38:48 +0000

I live in Edmonton, Alberta, Canada, way up at 53 degrees north (as un-South as you can get in a city in North America). I was recently in Wake County for work and ate very well when I was there. I love to cook, so when I returned, I did a web search to find North Carolina recipes and came across your site. Tonight, I made this cornbread (without sugar) and salmon patties allow with my own recipes for swiss chard with onions and carrots and dill. I used the potlikker from the greans for dipping the cornbread. It was a great dinner and both your recipes turned out very well. Thanks so much for taking the time to put this site together!

By: Steve Gordon

Steve Gordon — Sun, 01 Jul 2012 20:23:26 +0000

Hi Cindy, Thank you for leaving your comments. I really like my cornbread with the sugar as well or, at least when it’s baked up thick like this. We also make a cornbread that we fry in the skillet but it has only a hint of sugar. I think some folks refer to those as “hoe cakes.” I do appreciate your comments and thank you for stopping by. I hope you’ll come back often. Be Blessed!!! –Steve

By: Cindy

Cindy — Sat, 30 Jun 2012 23:48:52 +0000

I grew up eating cornbread without sugar and loved it… until the day I tasted cornbread with sugar! I fell in love with this newly discovered treat. Now, I’ll admit that if I have to, I will still eat cornbread without sugar, but my heart belongs to cornbread with sugar. And by the way, I totally agree that cornbread tastes better cooked in a cast iron skillet. Thank you for the great recipe!

By: Steve Gordon

Steve Gordon — Sun, 10 Jun 2012 20:54:11 +0000

Hi Larry, Thanks for stopping by and leaving us a comment. I’m glad you found us. You could certainly just leave out the sugar if you prefer not to have it. As I mentioned, big controversy over whether REAL cornbread should include sugar or not. As with anything, it’s all about personal preference. While I like cornbread both ways, it really depends on what else is on the menu I think. Variety is always good though. I hope you’ll visit again soon. Thanks again. Be Blessed!!! –Steve