Honey Skillet Cornbread

 To accompany the pulled pork and creamed corn this evening, I baked a couple of skillet cornbreads from a Taste of Home recipe.   Honey and whipping cream, instead of buttermilk (since I had none).  tasty...albeit a little dry.  My error I am sure.

I think cooking in the cast iron, the bread cooks quicker...the cast iron holding in the heat better than a regular metal pan.  So, next time I will take the bread out a little early, as it will continue to cook in the cast iron even while on my granite counter.

Enough butter will always help it along.  And, it wasn't as dry as I had perceived it would be.