11 Reviews of Cornbread in a Skillet

From: Jim in Washington

On Nov 11, 2006

I just do not understand why an easy to make, delicious tasting recipe lik this has no more reviews than it does. It makes the perfect amount for two. Or one, if they don't mind reheating it. I don't mind. A great recipe for us singles. Thanks Pat, for posting a real keeper. jim

From: Rocketmom

On Aug 10, 2007

I stumbled across this recipe the other day and it sounded good, but also very quick, so I tried it...THREE times in one night. The first batch I followed the recipe as is..minimal effort and great results. My husband however prefers his cornbread a little sweeter, so I made a second batch and added a tablespoon of sugar...he demed it excellent. Then my son said this would be great without the sugar, but maybe a little spice to kick it up. Hence my third effort I added a about a tbl of chopped green chile, a pinch of cumin and a bit of sharp cheddar. My son spooned on some of our homemade salsa fresca made a meal of it! This is a great recipe that is extremely versatile...have fun, make it your own.

From: Tamaretta

On Dec 2, 2006

Saw this in an old TOH cookbook, tried it, liked it--came here to post but of course it was already posted! Perfect size if you are the only one in the family that LIKES cornbread. Quick easy and doesn't heat up the kitchen. Didn't have an 8in skillet--used a saucepan!!

From: TeresaS

On Mar 18, 2007

Like all the others, I think this is an excellent recipe. Quick and easy to prepare. I did find out that my stove is on the hot side. I only had to cook for 2 minutes before I turned it. This has a great cornbread taste and texture. I will be making this again. Thanks, Boca Pat for posting.

From: sugarpea

On Jun 1, 2005

This recipe deserves to be made by a lot more chefs. If you're cooking for two, this is just perfect. I'd say it ended up about 5/8" tall in an 8" diameter pan. On my rather new stove, medium heat was needed to cook this until golden in the recommended time. We're yankees and addicted to sweet cornbread so I added 1T sugar and that seemed just right.

From: Jezski

On Oct 24, 2007

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

From: Kiko

On Jan 3, 2007

We really liked the flavor of this cornbread, the small portion, and not having to heat up the oven is a huge plus! Low heat was too low for my pan (which I preheated). After 4 minutes it wasn't ready to flip. I turned up the heat to med-lo and cooked it for about a minute longer. Flipping it was kind of hard, too. The cornbread went great with our soup, and I will make it again- probably often. Thanks for the recipe!

From: SPrins

On Jan 4, 2008

This was OK, but not as good as others out there~~sorry!!

From: Poodle-icious!

On Oct 24, 2008

Thank you! I needed something quick and easy as I had already prepared Chef Vina's Unbelievably Easy Potato Soup (Unbelievably Easy Potato Soup) 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

From: Pink Kitchenaid Lover

On Apr 18, 2009

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!