Cast Iron Skillet Corn Bread

Cooked in Ninja, 340 covered w foil for first 20 min then uncovered for 15-18, I think. Good recipe.

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.

Added some butter and honey when serving and that took the flavor to a new level!!++

Quick, easy, and delicious. Can't ask for anything else

Great flavor & crumb...did not raise as much as I thought it should.