Cornbread made in a Cast Iron skillet.
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 it...you'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,