Cooking with Confidently Living – Cast Iron Skillet Corn Bread

Today I made my cast iron skillet cornbread and have also included a few tips so that your bread won’t stick to the pan. 10502429_944333045601507_8977364459332125654_n


  • 1/2 cup butter melted
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup butter milk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Cornmeal
  • 1 cup flour

bake at 375 for 30-40 minutes

How To Season A Cast Iron Skillet

What You Need

Cast iron skillet
Dish soap
Sponge or stiff brush
Clean, dry cloth or paper towels
Vegetable oil or shortening (or other oil of your choice)



1. Preheat oven to 325°F.

2. Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it’s fine here since the pan is about to be seasoned.

3. Rinse and thoroughly dry the skillet.

4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.

5. Place the skillet upside down on the oven’s center rack.

6. Place a sheet of aluminum foil below the rack to catch any drips.

7. Bake for an hour.

8. Turn off heat and allow to the skillet to cool completely before removing from oven.


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