Cast Iron Skillet Cornbread

A versatile recipe that can be sweet or savory

Photo by Author

Being from the South, I have eaten and made many iterations of cornbread in my lifetime. My favorite version is cooked in a 100-year old cast iron skillet handed down to me by my great aunt.

While not necessarily traditional, I like the addition of honey to the mix because it brings an unmatched sweetness and depth to the bread.

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E.L. Finch

E.L. Finch

Top Writer in Cooking and Food. Read all stories on Medium: https://medium.com/@lfinch476/membership