I LOVE the crisp, golden “crust” from cornbread made in a cast iron skillet. I also love the moistness and fluffiness that comes with baking cornbread in a glass dish. This recipe combines the best of both worlds.
The outside bakes up lightly crisp, buttery and melt-in-your mouth good and the inside is moist and slightly fluffy.
NOTE* If you prefer a more southern, dense, and drier version of skillet cornbread then stay tuned because I got that one on the way honey!
GET RECIPE:
http://divascancook.com/2011/12/cast-iron-skillet-cornbread-recipe-fluffy-style.html
Music by Kevin Macleod