Cast-Iron Skillet Cornbread

Baking cornbread in a cast iron skillet gives it a buttery, crisp texture with a cake-like center.  This has been on my “to-make” list since acquiring my cast iron skillet last year.  Initially, I was hesitant since my skillet was still in the process of being “Seasoned.” There’s this thing about cast iron skillets–the more you use them, the easier and more “non-stick” they are to use, and using them correctly in the initial stages is called “Seasoning.”  Anyhow, I decided to take the risk of my the cornbread sticking to the bottom of the skillet. Luckily, this recipe uses a ton of butter so there’s pretty much zero chance of that happening.

Of course, if you don’t want to make it from scratch, you can experiment with some “just add an egg” mixes and bake them in your cast iron skillet.

This recipe was adapted from the Food Network.