Cast Iron Cornbread Recipe
by Kimberley Thompson, Tastemaker in Residence
Cornbread Recipe courtesy of the back of Quaker’s Golden Cornmeal box with 2 additions.
Note: a single recipe makes fills a 9” skillet. I double the recipe for my big 12” pan…adding 4 minutes to the baking time.
1. Pre-heat your greased skillet in the hot oven for 5 minutes before you pour the batter in it. Remember to use a potholder when grabbing for the now hot handle.
2. Fresh out of the oven, poke little holes over entire surface and drizzle equal parts of butter and honey heated and stirred together! Yum!