Saturday, January 19, 2013

The Secret to Perfect Cornbread

Do you have a comfort food? Well, I have several food items that give me that down-home, comfort feeling. Cornbread being one of them. Now, not just any cornbread that is. 

Cornbread made in a Cast Iron skillet.
Although, I'm sure there are a ton of recipes out there. I'd bet any recipe would work well in Cast Iron. So give your recipe a shot and see what you think.
I've always thought that making the perfect pan of cornbread was in what you cooked it in. I really believe that holds the secret to the great tasting, perfect textured pan of cornbread.

For over 20+ years, the only thing I use is a Cast Iron skillet. Yep, that's the secret. If you don't use Cast Iron, I really believe you're missing out on something.

I bet most of you already know this though, don't you? Though I thought I would share for those that don't. 

I remember years ago, when I was a child, having cornbread cooked in glass pans, back then that's the way I thought it was suppose to be. (kind of like a cake)  Until I had my first piece that came from Cast Iron. Oh my, there's just no comparison. The nice crunchy texture on top, bottom and sides. So for over 20 years, the only way cornbread is cooked in our home has been using Cast Iron. I don't think my kids would know what it taste like from a glass pan.

Disclaimer: I'm not posting our recipe for cornbread as my husband has sworn me to silence! The only people that know the recipe are our children...which he has sworn them to silence too. :0) So I guess it will be a family generation hand-me-down recipe. 

So there's my tip of the week. Cast Iron~Try'll love it!
Oh, have you ever made Pineapple Upside-down cake in a cast iron skillet?? It's wonderful too!

Now, I'm off to enjoy a warm, buttery piece of down-home, cast iron skillet cornbread.

Enjoy your weekend! 
Thanks for stopping by 

From the Heart,


  1. Hi Jana, while you were baking your corn bread, I was baking steel cut oat bread and I used an iron skillet, too.
    I even bake my fruit pies in them. There is something about bringing out a pie that is baked in an iron skillet. Before, you even take the first bit you know that it is going to be special.
    Your corn bread goods so good . . . maybe I'll bake some later this week. My bread is posted, so come take a look.
    Your post has made me hungry, so I'm going to quit blogging and go start dinner.
    Have a great week:)
    Your blogging sister, Connie

  2. Hi, I'm back to say that I decided to stroll down your blog,and check anything that I've missed. Oh my goodness, If I didn't already have dinner planned, I would be making those Hasselback potatoes. They would be pretty to serve to company . . . so pretty. I'll be trying them, too. Thanks for sharing.
    I just love visiting your blog:)
    Connie :)

  3. You're so right! skillet cornbread is the best - that was all my Mama made and sooo good with butter ;-)

  4. Hi Jana, Ir's always better baking the cornbread in an iron skillet. I did it all the time. I need to find me a new one.


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