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May 11, 2011 12:23 PM

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 & 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.