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Cornbread for 12" cast iron skillet recipe please

Hi ,

I’m looking for a cornbread recipe that works well specifically with a 12 inch cast iron skillet. I’m looking for ones that are not sweet or with just a little sugar. I see a lot of recipes but they are for 10 inch or they don’t say what size pan.


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    1 Reply
    1. re: Trazom

      Saveur magazine had a good one marked for a 12" cast-iron pan. Go to their website (I think it's www.saveur.com) & do a search for "Jalapeno Corn Bread".

    2. Just working with the ratio of 12" v 10, a 12" recipe should have about 2.5 times as much flour and cornmeal as the 10" one. However a 10" recipe might still work in a 12" skillet - it will just be thinner and bake faster. It might even be better - if you like the crisp crust.

      1. I DOUBLE this recipe from the back of the Indian Head Cornmeal bag:

        Cornbread – Indian Head
        * 1 cup yellow corn meal
        * 1 cup flour
        * 1/4 cup sugar
        * 3 teaspoons baking powder
        * 1 teaspoon salt
        * 1/4 cup soft shortening
        * 1 cup milk
        * 1 egg

        1. Preheat oven to 425°. Combine dry ingredients in a bowl. Cut in shortening. Beat egg and milk together and add to dry ingredients with a few swift strokes. Bake in a greased 9x9x2-inch pan for 20 to 25 minutes.

        1. If the recipe calls for a modest amount of sugar (e.g. 1/4c) you can easily cut it back to a tablespoon or two, or even omit it, without affecting the baking time, character or structure. I think a more significant variation is the corn meal to flour ratio. I think a pure cornmeal recipe works better with a fine cornmeal, and a good crust to hold it together. Those aren't as important when using equal parts corn and wheat.

              1. re: DougRisk

                Sub it for the regular milk; subtract about 1/4 of the baking powder and use soda in its place. Voila.

            1. The Savory Way recipe specifies an 11" pan, but I make it in a 12". It's one of the cornbreads that separates into cornbread with a custard layer in the middle - magic! Here it is: http://www.mademoisellecocotte.com/po...

              1 Reply
              1. I remember Joy of Cooking's version to be a good stand by

                2 Replies
                1. re: bornagainitalian

                  The 1997 Joy has two basic versions, northern and southern. But both are for 8x8 or 9x9 pans, which does not address the OP's 12" request (except by way scaling).

                  1. re: paulj

                    It seems most recipes just aren’t made for a 12 inch skillet. I guess trying to scale one is the best option. Ttriple a recipe for a 8 inch and double for a 10 inch is close enough to start with.

                    I should be more specific, a lower sugar recipe and one that’s not 1:1 cornmeal : flour is what im after. Maybe a couple TBL spoons flour if any.


                2. Don't make this More complicated than it is ......I've used 2 ~ 4 and 6 generous cups of meal in a 12 in skillet...Normally I don't use flour ~~ Never sugar!! ~~ Obviously the difference is the thickness of the pone...It depends on what you want...When making bread for Cornbread dressing for the Holidays we use 6 generous cups for a very thick pone...For day in and day out bread we use a 8 in. or a 10 in. skillet depending on how many are eating ~~~. Find a recipe that you like (or develop your own) and double, triple, or quadruple it depending on your needs. ~~ Any recipe you find that says use a 10 in, skillet will work in a 12 in....the pone will just be a little thinner in a 12 in pan.... Want it thicker?? When it says two cups meal...use 3. etc. etc. etc. HTH

                  2 Replies