Cast-iron skillet cornbread from Food52 by Gourmet Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute kefir or buttermilk for yogurt drink.

  • Rinshin on August 12, 2022

    As I’ve never made all cornmeal cornbread I read most of the reviews fearing dryness, too grainy consistency, and lack of taste. Some complained that it dries out after 12 hours. One reviewer added dried tomatoes and cheddar cheese to boost the taste. I added roasted tomato slices thinly sliced, about 2/3 C shredded imported smoked Gouda, generous amount of pepper and subbed honey for maple syrup. Once baked, brushed on more honey and good amount of Maldon salt . This cornbread came out with very nice taste from smoked Gouda and I think the addition of cheese and roasted tomatoes improved the texture esp with dryness and density as mine was not dry at all after day and half. Will repeat with possible addition of smoked green chile too.

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