 In answer to a request by reader, Marcie, here is my recipe for cornbread that I have used for years and years. I love it because it has just a tad bit of “sweet” to it, it is firm and is just tasty. The trick to it, though, is the pan I use. You can find these pans at hardware stores, Bass Pro Shop and I have even seen them at Walmart. A new skillet must be “seasoned” before use – wiped with a thick coat of cooking oil and baked upside down on a cookie sheet in a 350º preheated oven for 1 hour. This should be repeated often after cooking, until the surface becomes nonstick. If you want to go the “authentic” route, you can look in antique stores. I have two of these cornbread pans. One was my grandmother’s and the other was found at a junk shop. These cast iron skillets have dividers to make 8 pieces of cornbread. The secret to baking amazing cornbread in them is to put shortening in the bottom of each section and to place the pan in a 450º oven to melt the shortening. Have the cornbread batter ready when the skillet is removed from the oven and then pour the battle into the piping hot pan to fill each section 1/2 to 2/3 full. The batter will sizzle and bubble. Of course, you can do this same process with a regular cast iron skillet, and then slice your bread yourself. Melted shortening in the cast iron skillet also helps to keep it seasoned for the next batch. To wash the pan, just wipe out with a paper towel or damp cloth and let air dry. Cornbread Recipe  |
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