Skillet Cornbread Recipe

| April 23, 2012 | 61 Comments

Cast Iron Skillet Cornbread Recipe
Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet?  We think so.  It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor.  Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar.  It probably depends more on whether your mother or grandmother used it in her recipe.  So, what’s your opinion?


Recipe:  Cast Iron Skillet Southern Corn Bread


Maybe I’m doing this recipe just to see if I can stir up a few comments.  Well….maybe.  It seems that just about any recipe site you visit on the Internet with a recipe for Cornbread, there’s always a debate about whether true Southern Cornbread contains sugar or not.  What’s your opinion?

I’d probably be pressed to admit that true old fashioned Cornbread does NOT have sugar in it.  More than likely, back in the day, it was difficult to keep sugar on hand so you used what you had very sparingly.  If you were fortunate enough to have some sugar, maybe you used a little in the Cornbread you made.

As for me, I prefer mine WITH sugar.  I just happen to like that so called “cake” type of Cornbread.  I like a thick slice, lightly baked and slightly sweet.  And, I don’t like dry Cornbread that falls all apart the first time you try to pick it up.  That may be fine for crumbling into a bowl of Pinto Beans but, it’s just not a good “go along with,” type of Cornbread.  You know, the type that “goes along with” some Mashed Potatoes and Country Style Steak.

I also think that most folks prefer what they grew up with.  If your Mother or Grandmother used sugar, that’s what you prefer.  So, it could depend on WHERE you grew up…or…where YOUR parents grew up.  Confused yet?

My mother mostly just made a really thin type of cornbread.  It had another type of taste all together and we’ll try to add a recipe for one of those before too long.  My favorite was those little hoecakes she’d make.  They were super good with some fried fish and coleslaw.  Loved it!

But, for now, we’re baking up some Skillet Cornbread using my mama’s old cast iron skillet.  It just puts a little different taste on Cornbread as opposed to some that’s baked in an aluminum pan.  The heat from the pan adds more of a crust to the bottom and edges.  And, since we’re using the pan itself to melt our butter, it’s a little more concentrated flavor of butter on the bottom and around the sides.

I’d really like to know how you prefer your Cornbread.  This is just one recipe that we use, we have some others we’ll be adding later.  For now, take a moment to leave us a Comment at the bottom of the page.  You’ll also find a printable copy of our recipe below.  So, if you’re ready, drag out that old cast iron pan and…..Let’s Get Cooking!


Skillet Cornbread Ingredients you'll need.
Skillet Cornbread:  You’ll need these ingredients.  Ooops….is that sugar?


Pre-Heat Oven to 400º.

I normally leave my cast iron skillet in my oven.  I’m going to let it heat up as the oven heats up.  You’ll need a hot skillet to pour the batter into as opposed to a cold one so, go ahead and stick the skillet in the oven and let it warm up.


Skillet Cornbread, add the cornmeal to a medium sized mixing bowl.
Place one cup of Yellow Cornmeal in a medium sized mixing bowl.


Add the flour.
Add one cup of Flour.


Yes, add some sugar.
OK…here’s where the trouble begins.  I’m using sugar in THIS recipe.  We’ve got a couple of more favorites, some of which do not have sugar so, please afford me the opportunity to add some this time around.  I’ll make it up to you later OK?


Add one half teaspoon of salt.
Add one half teaspoon of Salt.  I know that looks like a teaspoon but, just pretend it isn’t…or…that I only added half of the spoonful.


Add the baking soda.
Add one teaspoon of Baking Soda.

Purists will argue this point as well, but that’s OK.  Yes, I’m using Self-Rising Corn Meal and Self-Rising Flour, so you may ask….why add the Baking Soda.  Isn’t there already some Baking Soda in the Self-Rising products?  And I’ll say, “Yes, you’re right.”  I’m adding it to try to give it a little more RISE in the pan.  I’m one of those that happens to like the “cake” type of cornbread most of the time.  I also like a big old thick hunk of it.  Thus, a little thicker slice just makes me smile.  Plus, you’ll probably always remember now that Self-Rising Flour already contains Baking Soda.  Lesson Accomplished.  Will it make a difference?  It would probably take a side by side test using one recipe with baking soda and the other without…but for now….I’ll take what I get.  Maybe we can do that later……much later.  (Smile)


Whisk the dry ingredients together.
A whisk works really good to mix all the dry ingredients together.


Whisk together two eggs.
Crack two whole eggs into a measuring cup and whisk them gently.

Add the buttermilk.
The two Eggs measured up to about one half cup.  I need one and a half cups of Buttermilk for this recipe.  Just add it in on top of the Eggs.


Whisk the eggs and buttermilk together.
Whisk the Eggs and Buttermilk together.


Melt the butter.
Remove the heated skillet from the oven and add in the entire stick of Butter.  Set it aside and let the Butter melt.


Add the liquids to the dry ingredients.
Add the Egg and Buttermilk mixture to the dry ingredients.


Add in the melted butter.
Pour all but about 2 Tablespoons of the melted Butter into the bowl.  You want to leave a little Butter in the pan.


Mix all the ingredients.
You’ll need something a little stronger, like a wooden spoon, to stir the ingredients together.  Stir it just enough to mix it all together without over doing it.


Lumps in your cornbread is a good thing.
Don’t over mix it….lumps in your Cornbread batter are a good thing.


Pour the batter into the hot skillet.
Carefully pour the batter into the hot skillet.  You may even here a little sizzle at this point.  Just remember…the pan is HOT.


Gently spread the batter out to the edges.
Use the back of the spoon and gently spread the batter out to the edges of the pan.  You pretty much want a even layer, not a high spot in the middle.  Notice how the edges are already cooking against the hot skillet.  Now, place the pan in the oven.


Bake for about 25 minutes on 400º.


Test for doneness.
Ovens will vary so after about 20 minutes, start checking the Cornbread.  You want a nice golden color with just slightly browned edges.  The Cornbread should pull away from the sides of the skillet as it cooks.  Use a wooden toothpick or skewer and insert it into the middle of the bread.  If you can pull it out without anything sticking to it….the Cornbread is done.  If you see small particles attached to the skewer, close the oven door and let it bake a few minutes more.  Repeat the test until the skewer comes out clean.  Remove from oven, sit on a towel or cooling rack and let cool for about 10 minutes.


If desired, top with a few pats of butter.
I like to slice a couple of pats of butter and spread it across the top as it melts.


The cornbread has pulled from the sides of the pan.
Can you see how all that butter has allowed the bread to pull from the sides of the pan?  You should find only a little sticking to the pan…if any at all.


Serve warm and Enjoy.
After it’s cooled for about 10 minutes, you can slice it up right in the pan.  Or, if you prefer, place a plate on top of the pan and hold it all together as you flip the pan over.  The Cornbread should slip right out onto the plate for easier cutting.  You might even want to drizzle a little honey over the top of a slice.  That sweet and salty taste combination is some kind of good.

You may find the bottoms and edges to be a bit salty.  The heat from the cast iron skillet seems to intensify the flavors as it browns the cornbread during baking.  That’s why you’ll find a little different taste when using a skillet as opposed to just an aluminum baking pan.  The pans don’t cook the edges and bottom the same as the cast iron does.

Either way….serve the Cornbread while it’s warm….and Enjoy.


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Skillet Cornbread Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? We think so. It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor. Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar. It probably depends more on whether your mother or grandmother used it in her recipe. So, what’s your opinion?



  • 11/2 – Cups of Buttermilk
  • 1 – Cup of Self-Rising Cornmeal
  • 1 – Cup of Self-Rising Flour
  • 1 – Stick of Butter
  • 2 – Medium Eggs
  • 1/3 – cup of Sugar
  • 1 – teaspoon of Baking Soda
  • 1/2 – teaspoon of Salt


  1. Preheat oven to 400º, heat the cast iron skillet at the same time.
  2. In a medium sized mixing bowl….
  3. Add Cornmeal
  4. Add Flour
  5. Add Sugar
  6. Add Salt
  7. Add Baking Soda, whisk all the dry ingredients together.
  8. Crack 2 Eggs into a measuring cup or small bowl.
  9. Add 1-1/2 cups of Buttermilk, whisk wet ingredients together.
  10. Remove hot skillet from oven, add one stick of Butter and let melt.
  11. Add the Egg and Buttermilk mixture to the dry ingredients.
  12. Pour all but 2 Tablespoons of melted butter into the mixture.
  13. Stir the ingredients just enough to mix them together. Don’t overmix, some lumps in the batter are desired.
  14. Pour the batter into the cast iron skillet.
  15. Bake at 400º for about 25 minutes.
  16. Test for doneness by inserting a wooden toothpick or skewer. If it comes out clean, bread is done. If it doesn’t come out clean, return the bread to the oven and cook a few minutes longer.
  17. Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool
  18. Slice warm, serve and Enjoy.


Try it with a little honey drizzled on top.

Keywords: Skillet Cornbread Recipe, made from scratch, cast iron skillet, House Autry, buttermilk cornbread, southern recipes


Your Comments:  OK, it’s your turn.  Do you prefer your Cornbread with Sugar or without Sugar?  I’d love to hear your thoughts on this Old Fashioned Southern Cornbread Recipe.  Do you bake yours in a Cast Iron Skillet?  Please take a moment while you’re here and leave us a comment or two.  It’s the only way we have of knowing that you stopped by.  We love doing it but,  it takes a lot of time and effort to create our Step-By-Step Photo Illustrated Recipes.  It will only take a minute or two for you to leave us your thoughts.  I hope you’ll do that right now.  Just let me say Thank You….in advance.  Come back often.  We try to post a new recipe every Monday morning at the present time.

Be Blessed!!!



Tags: , , ,

Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

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  1. Chris says:

    Cornbread with no sugar, double the self rising cornmeal and save the flower for biscuits. Swap lard for the butter, (butter burns to0 easily).
    Heat skillet JUST to the point of smoking and quickly fill with batter.
    For a heavy cornbread that’s almost a meal, add 1/2 can of cream corn, 1-1/2 cups sharp cheddar and 1/4 cup finely diced pickled jalapenos.

  2. Very good basic recipe, I use bacon grease or lard and only one tablespoon molasses or brown sugar not sweet, sweet is for cake. The course the yellow corn meal the better, stone ground is the best. Great authentic recipe! Thanks

  3. Walter Reel says:

    No self respecting southerner puts sugar in cornbread

  4. Alex says:

    Honestly this is the best cornbread I’ve ever made. every time I make it for social gatherings I get non stop compliments. The only thing I do differently is I make my own buttermilk out of regular milk.

  5. Paul says:

    Excellent recipe. My taste runs somewhere towards the no-sugar end of the spectrum, but I found that a little brings out the corn flavor. Thus, I changed the sugar to just 2T and it came out wonderful. Thanks again.

  6. Susan says:

    Hi Steve, I couldn’t find self-rising cornmeal either so I used your suggestion to another commenter to add baking powder & salt to regular cornmeal, cut back a smidge on the sugar as another poster mentioned and it baked up delicious. Our grandmother’s been gone 62 years now and when my brother and I sold our parents home in the ‘70s we had quite a tug of war over Nana’s frypan and lucky me, I’ve been cooking in that cast iron pan ever since!
    Thank you for the memories and for the work you put into this site.

    • Steve Gordon says:

      Hi Susan, Thank you for your compliments on Taste of Southern. I’m thankful you found us and glad you tried our Skillet Cornbread recipe. I’m glad you have your Nana’s frying pan, but also feel sad that your brother didn’t get one too. Smile. I appreciate your visit and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Cindi says:

    I have Tennessee Roots . My grandma made cornbread in a cast iron skillet with bacon drippings. She never put flour in her cornbread and absolutely no sugar.

    • Steve Gordon says:

      Hi Cindi, I bet your grandma made some excellent cornbread. I enjoy it both ways, but grew up with the flour and sugar, so that’s what I make most often. Thank you for sharing your comments. I do appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Cheri says:

    Hi Steve,
    I have been looking for a cornbread recipe that would turn out right. Looking at the list of ingredients, you have self-rising cornmeal. The town I live in here in the Pacific Northwest does not carry that in any of the many stores there are. Not one darned store carries it. Since I cannot find it, what would you suggest using with the regular cornmeal to make it rise? Also, the cast-iron cookbook I have says that true southern cornbread uses white cornmeal instead of yellow. Also, I prefer cornbread made without sugar. Just my southern roots talking. Any thoughts on my question would be greatly appreciated.
    Thank you,

    • Steve Gordon says:

      Hi Cheri, It’s easy to make self-rising cornmeal from just plain. It’s the same with flour. For each cup of plain cornmeal, add 1 and 1/2 teaspoons of fresh baking powder, and then add 1/2 teaspoon of salt. Mix well and use as needed. I hope this helps. You’ll find lots of different versions of Southern style cornbread. It generally depends on how that persons mom or grandmother made cornbread. We just follow what we grew up on and hate to change. Whichever way you like it best is the way you should make it. Smile. Thank you for the question. I do appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Cheri says:

        Thank you for your answer. I will be making a big pot of chili tomorrow, and I will be trying out this recipe. How very simple to make my own self-rising cornmeal. I can still remember my grandma’s homemade cornbread and pot of beans. Simple delicious southern comfort food. I will be letting you know how it turns out.

        • Cheri says:

          Hi Steve,
          Last night I made your recipe for cornbread to go with a big pot of chili. Boy oh boy was it ever delicious. The recipe was very simple to make, and your tip about making my own self-rising cornmeal made it even better. I warned my husband about the cornbread having no sugar. He was skeptical, but said he would try it anyway. He absolutely loved it and would have it again. The recipe is definitely a keeper. I really loved it. What I liked the most about the cornbread was that it didn’t fall apart when I cut it (after letting it cool for a while). I put butter on the top of it. It came out of the pan real easy. No more packaged mixes from now on, only this recipe. Absolutely loved it. Thank you for the recipe and for the tip on the self-rising cornmeal.

    • Jack says:

      Regular cornmeal will work just fine. Cut out 95% of the sugar and you have authentic Southern cornbread.

    • My grandma gave her daughters a rough recipe that never tasted exactly right to us, compared to grandma. She used white and yellow corn meal, flour, baking powder, salt, one egg and buttermilk – no sugar that anyone can taste. She baked in cast iron and used bacon grease, on the stove. I added peanut oil to the bacon grease, and even a tiny amount of sesame oil instead of bacon grease, in some cases. I have it pretty close now, but still not like grandma’s.

  9. Sherry says:

    This the only way to make cornbread as far as I am concerned. I add a little hot bacon grease to the batter and use the bacon grease instead of butter(I save my bacon grease in the fridge) and less sugar. We like a little sweetness but not too much…probably 1 to 2 tablespoons. Serve with pinto beans and fried potatoes (fried in the bacon grease).
    My families are from Southern Ohio, Kentucky, and West Virginia. Our recipes go back to the late 1700’s.

  10. Alvin Savage says:

    Pap was 1st gen. American, so his folks didn’t know cornbread. Mam’s people were in Texas when it was still Mexico…, and they knew cornbread. Mams folks said sugar in cornbread was Yankee; as was yellow bread; so I grew up on white. Maybe a little short sweetnin’ but usually just sweet-ish white corn creamed and used in place of a little of the milk…, and until I left home for the service; I NEVER knew cornbread N O T made in cast iron ! I married a Cajun girl and that was 40 years in a WHOLE ‘NUTHER WORLD !

  11. Sue says:

    Yum! Mom used sugar in her cornbread and so do I. Missouri roots!she always heated the skillet on the burner of stove and poured the batter in! Cornbread was crusty and so good. My dad loved his cornbread and beans, or gravy over it. Always cornbread when she fried a mess of fish! Im 75 now and not half as good as mom was. I better make some and get some practice. I do have her iron skillet.

  12. Joy Risher says:

    Sometimes I like to add some finely grated cheddar cheese to the batter, and even a bit of minced (fresh) onion. We always use a cast iron skillet.

  13. Andrew says:

    My grandmother always made cornbread that had a hard brown crust all the way around it, including the top. My grandfather liked to break it up into chunks and put it in a bowl of milk. That and a tomato sandwich was what he ate for dinner every Wednesday. I have searched and searched for a recipe to duplicate it, but cant figure out how she got the crust on the top of it. Unfortunately, she didnt have a recipe written down and didnt teach anyone else how to make it. Any ideas?

    • Steve Gordon says:

      Hi Andrew, Thank you for the question. I’m sorry I don’t have an exact answer for you regarding a top crust. I would try moving the rack in the oven up closer to the top to try to get closer to the broiler unit at the top. Don’t know if it would help much or not, but would be worth a try. Perhaps some of our readers can chime in with some input. I’m thankful you found Taste of Southern, and appreciate you trying our recipes. I do hope you’ll visit with us often. -Steve

      • Jane Marley says:

        Well, there are two ways to brown the top of cornbread.
        1. Heat oven to 475 or 500 degrees and bake on top rack of oven for 20 to 25 minutes. But keep a check on the browning.

        2. Bake as usual. When done, remove from oven, loosen sides and bottom of bread, slide onto plate; then lightly grease bottom of pan if needed; flip top side down into pan; put back into oven and bake approximately five minutes. Remove from oven, let stand in pan for five minutes.

    • Amanda Eggleston says:

      My mother did something quite similar to what you seem to be describing. I will apologize in advance if it isn’t exactly right. But maybe you can at least try it! I seem to remember it not being really “brown”, but maybe with longer cook time than she did? She always cooked it close to described above. She’d then take it out using the method of the plate (with the cooked top now being on bottom of plate). She’d then put it back into skillet (now with the original top being the bottom in skillet) and cook a few more minutes. Hope this helps you!

  14. Carol Barr says:

    I’m glad I found this recipe. According to my 90 year old neighbor (and friend), Marilyn, who was born and raised in New Orleans, authentic southern corn bread contains no sugar. She explains that if you add sugar, which I prefer, you have Johnny Cake. One is a bread, when she was growing up, served with almost every meal. The other a cake, thus Johnny Cake. Marilyn moved to Michigan, from where I’m writing, with her husband when she married a Michigander at 22 years old but she sure is proud of her southern heritage. I get schooled daily. Thanks for the recipe. I made it for her today but have yet to get the feedback. (Fingers crossed).

  15. Jackie Johnson says:

    I am glad I found this site. A lot of great recipes. My husband and I love the sweet, cake-like type of cornbread. We used to have two restaurants that made the best cornbread but one burnt down and the other went out of business. Haven’t found any place else who makes it the way we like it. I am going to try this recipe soon.

  16. O Elder says:

    wow! I have journeyed down the “corn bread” cookin’ path for several years now. I am not a southerner by birth but I married one who happens to love cornbread. So for me with a culinary spirit I wanted to find a recipe I was happy with but suited DH too. I had settled on one I found made with brown butter, very yummy, but this is tops. I thank you for sharing and being the inspiration that kept my journey going. I might never stop trying new versions but this will be forever in my files!!
    Thanks Again…

  17. Julie Dufaj says:

    I’m from Roanoke, Virginia, and we never put sugar in our cornbread, but this recipe, without the sugar, looks like the one my Mom used, right down to melting the butter in the skillet before pouring it into the batter. Thank you!

  18. Fran says:

    Steve, you are a true Southern gentleman! I deeply appreciate the recipe! Here in the frigid North, we like our cornbread sweet! I followed your recipe with the exception of using brown sugar instead of white sugar (which may mollify the Southern folk somewhat). The molasses in the brown sugar gives the corn bread a wonderful depth of flavor. Blessings to you as well! Fran

  19. Hilditch says:

    Amazing corn flavor. This is the recipe I now use. No controversy here; and no wheat flour.

    Earnest Parker of Gilmer County, GA who was born about 1900 gives his corn bread recipe:
    “First you sift the cornmeal to get the bran out of it, then you break it up with buttermilk or plain water and put salt and soda in it, along with an egg and some lard, and put it in the oven and bake it, or in the fire place if not in the stove. When you finish, you’ll have somethin’ good to eat, I’ll tell you . . . that corn bread!”


  20. I think i will try your corn bread recipe sounds good but without the sugar only because i just can not see eating pinto beans with a sweet corn bread, my husband will not even try the beans and he likes corn bread but he only likes it sweet. I use self rising corn meal but going to try the baking soda in it and i have a cast iron pan i use for corn bread i would not even think of baking in anything else. Thank You just love your coments

  21. Deena says:

    I have made 3 pans of this cornbread and it is so good!! It is the best cornbread recipe I’ve ever fixed. And you were so right about the extra salt and baking soda!! I can’t thank you enough for posting this (and all) of your recipes. There hasn’t been a bad recipe yet! 🙂

  22. Flávio says:

    I live in Portugal and the cornbread here is quite different from your’s: more primitive and plain, no milk and no sugar, just corn, ferment, salt and water and a lot of elbow grease, and then a very hot brick oven. Recently I “discoverd” the cast iron cookware and got instantly passionate about it. I acquired a 10″ skillet, made just here,
    polished the bottom mirror like, seasoned it with linseed oil, and voila, I feel like a real cook. After trying with the usual eggs, steak and pizza, with satisfying results, today I looked on the WEB for a recipe on cornbread, and your’s was the first I encountered. Following your lovely presented instructions with care (I just substituted milk for buttermilk, not usual here) I got a fantastic golden round of bread that was the right accompaniment for a piece of foiegras. By the way, I didn’t use sugar, but will try next time. Thank you for let us share your experience, and promise I will let my friends know about it.

    • Steve Gordon says:

      Hi Flavio, Greetings to Portugal from North Carolina. I’m thankful you found Taste of Southern, and that you have discovered cast iron and cornbread. I’m happy to hear the recipe turned out well for you. Keep up the good work, and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  23. Kathie Tolson says:

    We’re going to have a long “Steve recipes” weekend, here during fall break!!!! I am so excited for the kids to come home!!! We are all going to gain 10 pounds! Oh well, at least we’ll all be happy, thanks to you and your fantastic recipes! 🙂 I have two cast iron skillets, a big one and a little smaller one (med. size). It looks like your mama’s is the larger size and that’s the one you use, correct? Thanks! 🙂

  24. Linda Holdaway says:

    I use your cornbread recipe and love it. I want to double the recipe. Do I cook it longer? Thank you very much.

    • Steve Gordon says:

      Hi Linda, Thank you for trying our Skillet Cornbread Recipe, I’m glad you like it. Doubling the recipe would be a bit too much for my skillet. Still, if you’re using a larger one, you should be OK. Yes, it would take a bit longer, but just keep baking until it tests done.

      Thank you for the question. Let me know how it turns out for you. I appreciate your visits and your support. Do stop by for another visit again… real soon. Be Blessed!!! -Steve

      • Linda Holdaway says:

        Thank you Steve, since I found your cornbread recipe its the only one I use and everyone loves it. So I have to bake two ci pans full . It gets gone fast. Thanks77

  25. Barbara says:

    My husband had a grandmother who use to fix cornbread in an iron skillet and seeing your recipe I think I am going to try it. Will let you know how it comes out. Oh by the way I saw your recipe for sausage gravy and I am definitely going to try that. Thanks they are easy and look delicious. I need easy.

  26. Viv says:

    Hi Steve Gordon,
    I found your site this morning. I was looking for a Northern Bean recipe that I could use a ham bone in, and I chose yours. I prepared the beans, and then I made your cornbread recipe.. The best ever! followed your recipes exactly as written, I wouldn’t change a thing.
    I am looking forward to fixing quite a few of your recipes.

    • Steve Gordon says:

      Hi Viv, I’m thankful you found Taste of Southern and delighted to know you’ve tried a couple of our recipes. I do hope you’ll keep up the good work and try some others. Thank you for your comments, maybe it will encourage someone else to try them as well.

      I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  27. Steve says:

    First of all it is cold here in the Ouachita (wash-i-taw) Mountains of Arkansas! I have been making cornbread in a cast iron skillet like you for a long time. I use bacon grease instead of butter, about 2 tablespoons. I use only plain corn meal because we are gluten free. Two teaspoons of baking soda, 1 tsp of salt, 2 eggs, tbs of veg oil and 1.5 cups of milk. Here is what really makes it great: I sprinkle 1 chopped jalapeno pepper minus seeds and membrane and sprinkle this on top after pouring the cornbread into the skillet. Add one handful of shredded cheddar cheese and cook on stove top for about 4 minutes then into a 425 degree oven for 20 minutes. Take out and add another handful of cheese. Back in the oven for 5-10 minutes until it’s done. Looks beautiful and tastes great. Sometimes I add 1 tbs of sugar while mixing but I can’t tell the difference.
    Thank you for all the work you put in to your web page. Really good!

    • Steve Gordon says:

      Hi Steve, I hope things warm up for your soon. I’ve been reading and watching all the news stories about the weather out your way. Hang in there.

      I liked your cornbread suggestions. It sounds very tasty and like something I need to be trying real soon. Thank you for sharing the recipe. Any time you can add cheese, it’s just got to be good. And, I’m glad to see you aren’t opposed to adding a wee bit of sugar to it.

      I appreciate your comments and your visit. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  28. Yvonne says:

    Hi Steve,
    I have been using this recipe for cornbread for a long time. I usually use oil for the fat but will definitely try the butter. Your cornbread is salty on the bottom from using salted butter in all likelihood. I use unsalted so will give a little sprinkle of salt across the pan as a salty crust sounds good. I’m going to make pinto beans and greens (turnip today) for dinner and make the cornbread to go with it.
    For those with no iron skillet handed down, I recommend going to antique stores to find one that is smooth. The new ones all seem to be a little textured and I don’t like that. I can usually find a good, well seasoned, old fashioned skillet for about $40-50, and it’s worth the cost. My favorite is a dutch oven with a cast iron lid that can be placed in a fire while camping…you can even make biscuits in it!

    • Steve Gordon says:

      Hi Yvonne, Thank you for sharing your comments. I’m glad you’re willing to give the recipe a try and those pinto beans sound pretty good. Sorry to say, but I’m just not a fan of greens, so I hope you will not hold that against me. (Smile)

      I love my cast iron skillet and cook with it daily. They show up pretty often at my favorite auction house. Could have bought a no name brand one last night for 3.00 but decided I had enough already. They also had a dutch oven that was in decent shape. It had a lid and sold for 10.00. I didn’t bid on it since I have one here that a friend gave me a couple of years ago. I’ve just never got around to cleaning it up so I can use it.

      Great tip on searching out the old pans over the new one’s. Wouldn’t it be great if they came with a “history” that told all about them and their past usage?

      Thank you for your visit and I do hope you will make plans to stop by again… real soon. Be Blessed!!! -Steve

  29. Lette says:

    Hi Steve!! I stumbled across your site last night looking for an old fashioned banana pudding recipe. I instantly was drawn to your site. You scripture from Joshua is pained on the wall of my family room and being from Georgia your food is what I grew up on. First let me say thank you so much for all the time you put into making, photographing and writing up (often infused with such natural humor) each recipe. I decided to make this a “Steve recipe” day and took a trip to the grocery store after church today. This was the first of you recipes I made (I will review the banana pudding and beef stew under each recipe). The cornbread taste good and your directions were great (especially a picture of each step) but mine came out somewhat crumbly. I added the two eggs so not sure why it didn’t hold together as well. Any suggestions? Btw I did use my mom’s cast iron skillet and I do love that taste.

    • Steve Gordon says:

      Hi Lette, Wow… a “Steve Recipe Day,” I like the sound of that. Thank you so very much for your kind comments on our website. I’m thankful you found it and that you were willing to try some of the recipes.

      As for the crumbly cornbread… You might want to try a different brand of flour next time. It’s strange I know, but sometimes switching flour can make a difference in what you’re making. You might also just try using a little MORE flour than what the recipe calls for to see if that helps.

      You could also try using a little LESS butter, or maybe try using Lard or shortening to see if that helps. It’s just so difficult to say what might have happened without having been there at the time. Still, I do hope you will not give up, and keep working on it, until it comes out perfect for you.

      I’m very happy to know that you DID use your mom’s cast iron skillet. That should have solved all of your problems right there. Right? Thank you for your comments and I do hope you’ll try some of our other recipes. Don’t be a stranger, visit with us often. Be Blessed!!! -Steve

  30. E. Perry says:

    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.

    • Steve Gordon says:

      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

  31. john francisco says:

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


    • Steve Gordon says:

      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

  32. Brenden Murphy says:

    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!

    • Steve Gordon says:

      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

  33. Cindy says:

    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!

    • Steve Gordon says:

      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

  34. Larry says:

    We prefer our cornbread without the sugar. Would I change any other of the recipe other than eliminate the sugar to try your recipe. Looks great and we love our cornbread.

    • Steve Gordon says:

      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

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