Wyona, I use my Cast iron skillets all the time for cornbread. The recipe I use is the one on the cornmeal container. I use Quaker brand in a round carton, like Oatmeal. My family likes 'almost sweet' cornbread, so I add a tablespoon of sugar. Some recipes call for 1/4 cup or more sugar and we don't care for that.

Anyway, 1 batch fits nicely in a #8 skillet. It rises nicely, for a good sized portion. I do a double batch in 2 skillets so I'm sure it's cooked right. I like to heat the skillet, rub a bit of oil on a paper towel in the pan, add a bit of butter for flavor, then pour in the batter. In 23-25 minutes, yum! You can also use the oil, then a dab of bacon grease for even more yum.

One thing about the skillet, it MUST be totally clean. No rust either. Any rough spots means sticking.

We prefer yellow corn meal, but I have had cornbread with white cornmeal. Try one of each if your group isn't choosey!

Hope this helps, Lee