My southern born and bred hubby loves all things cornbread. If there is a chili or soup to be had, there had better be cornbread with it. If there is butter around, there should be cornbread for him to slather said butter with.
What I like about this skillet white cornbread is that it is nice and sweet. Of course, true Southern cornbread is more on the salty side, but I am a Northern girl at heart. Fortunately, hubby likes it more sweet anyway. Works for me. Super easy white cornbread, made in a cast iron skillet is the epitome of down home cooking.
Cornmeal will last 1-3 months in it's original packaging in your pantry. However, you can make the shelf life longer by either storing it in the freezer, or in an air tight container, such as a bucket with a gamma lid for up to 1 year. Of course, there are many who say their cornmeal has lasted longer than that in storage, but I generally don't buy more than I can use in that time.
Honestly, no. You can make this in a regular pyrex baking pan if you want. You will need to adjust the time and temperature a bit for baking. I would suggest turning the oven down 5 degrees, and checking for done-ness 10 minutes earlier.
If you want the same round shape, you could also "cheat" and use an 8 inch round cake pan. You'll get the same shape and "feel" without the cast iron pan. Alternatively, you can make corn muffins by baking the batter in a muffin tin.
[mv_create title="Other Cornbread Recipes To Try" key="123" type="list" layout="circles"]The cornmeal. There really isn't much difference in the corn used, except the naturally occurring pigments that make it either yellow or white. Some think that the yellow corn tastes sweeter, but that is usually not the case. Both are equal in flavor.
You can swap the white cornmeal for yellow in this recipe, or you can use this one for an entirely new Southern cornbread side dish.
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