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? ★☆ 🙂 I have two cast iron skillets, a big one and a little smaller one (med. Now, I’ll admit that if I have to, I will still eat cornbread without sugar, but my heart belongs to cornbread with sugar. It had the right amount of sweetness and texture and the flavor was awesome with my Beefy Black-eyed Pea Soup. I’m going to make pinto beans and greens (turnip today) for dinner and make the cornbread to go with it. I hope this helps. Hi Steve Gordon, I will apologize in advance if it isn’t exactly right. -Steve, Hi Steve, I stumbled across your site last night looking for an old fashioned banana pudding recipe. Thanks again. Skillet cornbread also feels comforting to make. I didn't find that it was too sweet. I hope you’ll come back often. My tips: - Keep the flame Low after the skillet is up to heat - Don't skimp on the bacon fat :-) - Tightly cover with foil - Flip the cornbread half way through the cooking time Here in the frigid North, we like our cornbread sweet! It looks like your mama’s is the larger size and that’s the one you use, correct? 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? Variety is always good though. Start by creaming the sugar and butter together. I made it for her today but have yet to get the feedback. Stovetop Mini Flapjacks are thin "rounds" of cornbread fried in a greased skillet on top of the stove. It is the best cornbread recipe I’ve ever fixed. Always cornbread when she fried a mess of fish! The bottoms can very easily burn, so try to elevate the pan away from the flame. Hi Lette, Wow… a “Steve Recipe Day,” I like the sound of that. Susan, Hi Susan, Thank you for your compliments on Taste of Southern. I can still remember my grandma’s homemade cornbread and pot of beans. I fell in love with this newly discovered treat. I appreciate your comments and your visit. Thus, I changed the sugar to just 2T and it came out wonderful. All can be made in 45 minutes or less. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. So for me with a culinary spirit I wanted to find a recipe I was happy with but suited DH too. Be Blessed!!! Im 75 now and not half as good as mom was. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. I’m glad I found this recipe. I liked your cornbread suggestions. You could certainly use something smaller or even a bit larger. And you were so right about the extra salt and baking soda!! Btw I did use my mom’s cast iron skillet and I do love that taste. 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. Family loved it also. Be Blessed!!! I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. 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! You could also try using a little LESS butter, or maybe try using Lard or shortening to see if that helps. Thank you again for taking the time to share your comments, it makes my day to read them. Start by carving out a designated work area in your space. –Steve, Your email address will not be published. I do appreciate your visit and hope you’ll stop by again… real soon. Smile. Any ideas? Well, kind of. 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. 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