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I LOVE the crisp, golden “crust” from cornbread made in a cast iron skillet. I also love the moistness and fluffiness that comes with baking cornbread in a glass dish. This recipe combines the best of both worlds.
The outside bakes up lightly crisp, buttery and melt-in-your mouth good and the inside is moist and slightly fluffy.
NOTE* If you prefer a more southern, dense, and drier version of skillet cornbread then stay tuned because I got that one on the way honey!
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Music by Kevin Macleod