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This is my all-time favorite cornbread recipe, probably because it's the recipe I grew up eating. My mom had a couple of cast-iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.
Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.
Serve with all the softened butter your heart desires! (My heart desires of butter.) A drizzle of is divine, too! Or make it as the base for your and try to resist snacking on it while it dries out.
Why use a cast-iron skillet for cornbread?
can get really hot, is nonstick, and can go from stovetop to oven. It's really a must for cornbread with a crispy bottom!
How do you get crispy edges on cornbread?
The pan needs to be hot when you pour the batter in. That's why you heat it up on the stovetop. You should hear a sizzle when the batter goes in—that's how you know it's going to be crispy and delicious!
What do you grease a pan with for cornbread?
You can use butter or shortening. Butter will give it more flavor but shortening works great too.
