Cornbread in a Skillet

This is a great quick cornbread recipe! I doubled it and cooked it in a larger skillet. I also added some chopped green chile peppers to go with some hot/spicy beans. If I make it without the chiles, I think I'll need to add a little sugar.

This could not be easier! Perfect for two people. i love that it's cooked on the stove. Definitely like a cornbread pancake. i did use olive oil and decreased it to 1.5 t. in the batter and 1 in the pan. Thanks for such a great recipe!

Boca Pat, I like this too!!! I doubled the recipe because my cast iron skillet is 10". Also I subbed buttermilk...just because I had it. We prefer a sweeter cornbread so I added some honey. Good enough that I made it 2 days in a row! Thanks for sharing. It's a great method for quick cornbread....Janet

This is such a quick and yet yummy recipe! I was hankering for some cornbread and had an enormous box of Corn Chex I knew I could make something out of. I made quite a few substitutions considering what I had on hand (e.g., processed Chex for cornmeal, almond milk) and added a dollop of Greek yogurt, a dash of cayenne, and a squeeze of honey. I also cooked these as pancakes. They were so fluffy and packed with flavor!

Thank you! I needed something quick and easy as I had already prepared Chef Vina's Unbelievably Easy Potato Soup (Recipe #74275) when I realized I had no bread! I tripled the recipe and used my Calphalon non-stick 10" skillet. By using a large spatula, I was able to turn it without breaking it. I'm going to take Rocketmom's suggestion and experiment with different flavors. Thanks for posting such an easy, delicious and fun recipe, Boca Pat! - Carrie