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|Calories150Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
LauraKai R. 7 months ago
Simply delicious. Used bacon drippings instead of shortening and, therefore, cut down the salt a little. It was crispy on the outside and moist on the inside.
Linda a year ago
Easy to make. I tried it because it only took one egg. The batter just fit my small iron skillet. I will definitely make it again.
KeenCook a year ago
Cast iron is a must. I was taught to heat the empty skillet as the oven preheated; add oil/(bacon grease is best!) and batter immediately before placing into the oven to bake. Cooking the batter for 1 minute on top of the stove is a game changer! It lets the batter form an immediate crust so there's no sticking at all - not once! This IS my cornbread recipe, but cooking it on the stove made it better. No sugar needed, really!
Sydney a year ago
This was nice and moist! We used it for dressing
Alysa Stuart a year ago
It turned out slightly dry, and the edges got really burnt and crispy, but I followed all the instructions. Maybe it was the type of skillet I used, not sure. Tasted good with chili and honey otherwise.
Porter-Cunningham 2 years ago
Turned out great. Used less salt than called for.
robert bolgeo 2 years ago
Really great. I made my own buttermilk using “osu” (no buttermilk in Japan), everything else was pretty close to recipe
Erica Collins 3 years ago
FANTASTIC!!! It could not have turned out any better! Crispy edges and moist inside. I added frozen corn that I steamed and puréed the and added it to the mixture. To me it just added a little more depth. I enjoy a sweeter cornbread so about a half to full cup of sugar...don't worry, it won't be overly sweet. I promise