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Cornbread for 12" cast iron skillet recipe please

Trazom May 11, 2011 12:23 PM

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.


  1. Uncle Bob May 13, 2011 06:12 AM

    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
    1. re: Uncle Bob
      Trazom May 13, 2011 06:23 AM

      Yes this helps. Thanks

      1. re: Trazom
        Uncle Bob May 13, 2011 06:39 AM

        You're Welcome ~~~ Have Fun!!

    2. b
      bornagainitalian May 12, 2011 04:21 PM

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

      2 Replies
      1. re: bornagainitalian
        paulj May 12, 2011 05:35 PM

        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
          Trazom May 13, 2011 05:00 AM

          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. THewat May 11, 2011 06:17 PM

        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. re: THewat
          Trazom May 12, 2011 05:09 AM

          Thanks everyone...

        2. visciole May 11, 2011 06:12 PM

          Use buttermilk!

          2 Replies
          1. re: visciole
            DougRisk May 12, 2011 05:32 AM

            So, what, 12" of Buttermilk?

            1. re: DougRisk
              visciole May 12, 2011 06:50 PM

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

          2. paulj May 11, 2011 03:49 PM

            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. Jay F May 11, 2011 03:42 PM

              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. paulj May 11, 2011 01:29 PM

                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. t
                  Trazom May 11, 2011 12:26 PM

                  sorry wrong board . Not sure how to move it

                  1 Reply
                  1. re: Trazom
                    Breezychow May 11, 2011 12:56 PM

                    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".

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