From comments - skillet size:
This has become my go to corn bread recipe! I have a 12" cast iron, so I've doubled the recipe and it works out perfectly! Thank you!
0
Comment
Anonymous
Anonymous5 days ago
rated 5 of 5 stars
This recipe is the best, thank you so much!!!
It makes a perfect amount of batter for a 9” cast iron skillet.
I did reduce the amount of sugar to my taste (only put in 2 tablespoons), and salt (1/2 teaspoon) but other than that followed the recipe exactly, and the cornbread came out moist, with a crispy crust, absolutely delicious. I deleted all my other cornbread recipes and will only use this one.
