Rating: 4.63 stars
63 Ratings
  • 5 star values: 44
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
10
Yield:
1 12-inch skillet
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven and skillet to 400 degrees F (200 degrees C).

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  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.

  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Cook's Note:

I use formed cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do. Heat the pan in the oven before adding mixture and spray well with non-stick spray. With my pans it takes about 18 minutes but for a full loaf in a frying pan it will probably take longer.

Nutrition Facts

286 calories; protein 6.1g; carbohydrates 37.7g; fat 12.7g; cholesterol 40.1mg; sodium 615.5mg. Full Nutrition
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Reviews (55)

Most helpful positive review

Rating: 5 stars
02/29/2004
Cooked the cornbread in a waffle maker. Turned out great. No ones wants it baked in an oven any more. Read More
(29)

Most helpful critical review

Rating: 1 stars
11/03/2010
Too much flour - not enough corn meal. Read More
(4)
63 Ratings
  • 5 star values: 44
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/28/2004
Cooked the cornbread in a waffle maker. Turned out great. No ones wants it baked in an oven any more. Read More
(29)
Rating: 5 stars
04/14/2003
This is one GREAT taste. Served it with allrecipes.com Bean and Pasta Soup. Both my sisters requested copies of the recipe. Read More
(26)
Rating: 5 stars
05/09/2008
wow this was fantastic!! i cut down on the spices by half (for the kids) and baked it in a pyrex pan. Place pan in the oven with butter to warm and melt(not to long though don't want the butter to burn) pulled the dish out spread the butter around hot pan poured in batter and baked. Quick easy delicious!! Read More
(22)
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Rating: 5 stars
04/04/2008
This was soooo good. Of course I had to play around a little and melted butter in the skillet instead of cooking spray. Also added a half can of creamed corn and cut back a little on the milk to compensate. Everyone loved it. Read More
(12)
Rating: 5 stars
06/01/2003
This turned out great. I didn't have cayenne pepper so instead I used ancho and chipotle pepper. For the hot pepper sauce I used about two teaspoons tabasco sauce and five teaspoons of a green chile salsa. This recipe would be great served with chili. Read More
(10)
Rating: 5 stars
10/28/2006
This is a WONDERFUL recipe! Cooked up so pretty and fluffy. Very simple and tasty. Just enough spices. This ones a keeper!!! Thanks for sharing!:) Read More
(9)
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Rating: 5 stars
01/13/2005
Brad This is a great recipe. We converted it to serve 25 then made four batches to serve at a Children's Camp in Northern Canada. Thanks! Read More
(8)
Rating: 5 stars
03/18/2005
This cornbread is delicious and not as spicy as I thought it would be. It is very light and turns a golden brown. This will be my cornbread recipe from here on out. Read More
(8)
Rating: 5 stars
06/15/2005
Great cornbread. I used powdered sugar. Not too hot or mild just right! Gone in a flash. Thank you. Read More
(7)
Rating: 1 stars
11/03/2010
Too much flour - not enough corn meal. Read More
(4)