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What is the best "pan" to cook cornbread?????

Started 1275282966.45 in Kitchen & Food Talk | Last reply 1276547092.42 by jammaw

I have been looking for the best "pan" to cook cornbread in. I have looked at the tempations (but not sure what size) and the cast iron dishes. So what is your opinion??? What is the best way to cook cornbread???? Is it one of these or a different one? What is the best size for a family of four?

Thanks!!!!!!!!!!!!!

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Kathy from­ Ga 11275283485.787434 PostsRegistered 4/15/2007

I do it the old fashioned way, in my old, black cast iron skillet. It always turns out great. I haven't tried it in the Temptations.

McIntire1275284695.3479 PostsRegistered 2/11/2008

We like it in that brownie pan with the dividers. It used to be a mail-order-only item, but it's now in Wal-Mart, Rite-Aid, and probably lots more local stores.

peach1061275285422.471290 PostsRegistered 4/15/2007

Hands down...a cast iron skillet!

“Dorothy, was Sophia naked just now, or does her dress really need ironing?”
- Rose Nyland

sunshine451275285757.19741848 PostsRegistered 1/13/2007east coast and west coast

i use a cast iron skillet or a cast iron hoe pan.

"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt

foodfaerie1275311620.587699 PostsRegistered 5/7/2010Birmingham,Alabama

I agree. Cast iron skillet that's heated in the oven with a little crisco (yes, I said crisco, so here comes the Food Police) before adding the batter. This gives a crispy, brown bottom that I've never been able to duplicate in any other pan.

CSH1275312431.8632334 PostsRegistered 12/5/2009NW PA

Cast iron skillet for me too! Cornbread...yummy!

Play is children's work!

Marsha20031275314202.2774571 PostsRegistered 10/31/2007

I use a glass pie dish heated in the oven with a tablespoon of vegetable oil in it.

~k~1275314326.2332495 PostsRegistered 2/8/2007

Cast Iron - - that makes true cornbread in my book! - - Ya gotta heat it up, tho - - in the oven - with oil - - so when you pour the batter in, it sizzles!! - - Yum!

~You may have the right - but that doesn't make it right~

Candice31501275314686.597778 PostsRegistered 6/8/2009

I agree. If you want to make real cornbread, the only option is a cast iron skillet. The trick is to heat it in the oven first, with some butter (or I guess Crisco - never tried that) and then put the batter in while the pan is hot.

Making it any other pan is not even worth the effort. Try it, you will not be sorry!

Alabama Crimson Tide -- 2009 NCAA National Champions!! Roll Tide!!!!!

DayDreamer1275316795.541388 PostsRegistered 8/8/2006Texas

Another one for plain ol' black cast iron -- skillet, wedge pan and/or corn stick pan (all Lodge Logic) -- with a little crisco (or vegetable or canola oil if preferred) in it and heated in oven at 450 deg. until crisco/oil is sizzling hot before pouring in the batter.

I also have an old, dark and very heavy muffin pan that I sometimes use for a small batch of 6, treated the same way with either crisco or oil and heated until sizzling hot. I have no idea what manufacturer made this muffin pan, as it's more than 40 years old, but it is almost as heavy as cast iron -- seems they don't make 'em like this anymore!! {#emotions_dlg.sad}

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Fran

minkbunny1275317061.79726976 PostsRegistered 7/15/2007

Without a doubt, your basic black cast iron skillet. I use a 10 inch one but the size would depend on the amount of cornbread, of course.

I LOVE cornbread.

minky{#emotions_dlg.rolleyes}

ETA, My grandma and mom always used bacon grease in the preheated (HOT) pan. That isn't PC today, of course. But yummy.

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DayDreamer1275318956.3031388 PostsRegistered 8/8/2006Texas
On 5/31/2010 minkbunny said:

. . .

minky{#emotions_dlg.rolleyes}

ETA, My grandma and mom always used bacon grease in the preheated (HOT) pan. That isn't PC today, of course. But yummy.

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I, too, use bacon grease (also "learned from my mother and grandmother), instead of the crisco or oil, when I have it -- heated to sizzling, of course. {#emotions_dlg.rolleyes} And I couldn't care less whether it's "PC" or even healthy (at almost 80, how many years do I have left anyway?) {#emotions_dlg.lol}, but I absolutely refuse to pay $5.99 and up per lb. for thick sliced bacon, or any kind for that matter.

Fran

sunshine451275319155.841848 PostsRegistered 1/13/2007east coast and west coast

i use bacon grease also.... i always save it when i fry bacon..... lol, and i will pay good money for GOOD thick sliced bacon. schwans has some great bacon and i buy from them often.

"When will our consciences grow so tender that we will act to prevent human misery rather than avenge it?" - Eleanor Roosevelt

TeezNu1275327593.82457 PostsRegistered 9/30/2007Dallas, TX

HAS to be cast iron.

Chicagoan1275329512.9172681 PostsRegistered 6/11/2008CHICAGOLAND

imo.... it must be in a cast iron skillet! I also agree with foodfaerie, I use Crisco shortening.

Robin ....

Midlife is the time we begin “to listen with our ♥ heart.”

chickenbutt1275330373.24324192 PostsRegistered 1/16/2006chickentown

I've never tried cooking cornbread on the stove. Sounds interesting, though.

I always bake mine and I use either a 8" square Pyrex or my Lodge cast iron wedge pan. Truth be told, it doesn't taste any different either way. The main reason I started using the wedge pan was for portion control.

With the 8" square glass pan I thought we were eating portions too large. With the wedge pan I cut my recipe in half and one wedge is the perfect portion. What I do is put the cast iron pan in the oven when I turn it on to preheat. Then I go on and start making my cornbread batter. After the oven has come up to temp I take out the wedge pan and put tiny pieces of butter in each wedge and brush them around with a silicone brush. Then I put it back in the oven until I am finished making my batter. Bacon grease is a good choice also.

I season my cast iron pans with Crisco as I think that does a much better job than the veg oil that the manufacturer recommended.

Bippity boppity BOOYAH!

Ty771275331021.494182 PostsRegistered 4/26/2007Pacifica, CA

Many of you have described my mama's cornbread! I, too, use an 8" cast iron skillet, but I *did* try temp-tations and was happy with the result. The crust was smoother (unlike the crackly result from a hot iron skillet) but it made a nice presentation/gift to my MIL who wouldn't know the difference. (She Norwegian, not southern..)

Kindness first..

on the bay1275331180.2171834 PostsRegistered 12/25/2009

Cast Iron w/ Crisco!

"...But if you walk the footsteps of each other, you'll learn things you never knew, you never knew.Can you sing with all the voices of the mountains? Can you paint with all the colors of the wind..."

suzyQ31275331899.48725006 PostsRegistered 3/15/2007
On 5/31/2010 chickenbutt said:

I've never tried cooking cornbread on the stove. Sounds interesting, though.

I always bake mine and I use either a 8" square Pyrex or my Lodge cast iron wedge pan. Truth be told, it doesn't taste any different either way. The main reason I started using the wedge pan was for portion control.

With the 8" square glass pan I thought we were eating portions too large. With the wedge pan I cut my recipe in half and one wedge is the perfect portion. What I do is put the cast iron pan in the oven when I turn it on to preheat. Then I go on and start making my cornbread batter. After the oven has come up to temp I take out the wedge pan and put tiny pieces of butter in each wedge and brush them around with a silicone brush. Then I put it back in the oven until I am finished making my batter. Bacon grease is a good choice also.

I season my cast iron pans with Crisco as I think that does a much better job than the veg oil that the manufacturer recommended.

We bake ours also. And funny you should mention portion control because we started using a muffin pan for that very reason...that, and also extras are easy to freeze.

The single story creates stereotypes, and the problem with stereotypes is not that they are untrue but that they are incomplete. They make one story become the only story -- Chimamanda Ngozi Adichie

Gal1275336809.191789 PostsRegistered 9/18/2007

Black Cast Iron Skillet - it will be perfect each and everytime!

deeva1275337038.782093 PostsRegistered 1/8/2005stuck in the middle

Cast iron.

DayDreamer1275337040.0471388 PostsRegistered 8/8/2006Texas
On 5/31/2010 chickenbutt said:

I've never tried cooking cornbread on the stove. Sounds interesting, though.

. . . .

I could be misreading some of these posts, but I don't think anyone is talking about cooking their cornbread on the stove. Even though cast iron skillets are used, I believe everyone is talking about baking their cornbread in the skillets in an oven -- I know I am.

That being said, I have eaten cornbread "fried" in a cast iron skillet on the stove. Way back in the dark ages before homes had airconditioning (or even fans), sometimes during the hot Texas summer months, my mother would "fry" cornbread rather than turn on the oven in order to not heat up the kitchen and even the entire house anymore than necessary. It was good eating while it was hot, slathered with freshly churned butter (which was usually my job), but not too great after it got cold. And I'm fairly certain she learned to do this from her mother, who used a humongous wood-burning cooking "range" until I was about 8 or 9, so you can imagine how hot her kitchen would get during the hot Texas summers. Smile

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Fran

Katharita1275337321.6936675 PostsRegistered 11/19/2008Hooterville, Texas
On 5/31/2010 DayDreamer said:
On 5/31/2010 chickenbutt said:

I've never tried cooking cornbread on the stove. Sounds interesting, though.

. . . .

I could be misreading some of these posts, but I don't think anyone is talking about cooking their cornbread on the stove. Even though cast iron skillets are used, I believe everyone is talking about baking their cornbread in the skillets in an oven -- I know I am.

ITA - - - cast iron skillet, preheat with bacon or sausage grease, then pour in your cornbread batter and bake it in the oven.

Preheating the skillet will make the cornbread have that crispy texture on the outside.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Travel is fatal to prejudice, bigotry, and narrowmindedness."- Mark Twain ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

geniegal1275359751.523131 PostsRegistered 5/18/2006A Natural State

I no longer can use cast iron because of the weight, so I use a very old cast aluminum skillet (long ago lost its handle) that once belonged to my grandmother. If anything, I think my cornbread is even better baked in it.

EmmyLu1275360288.92639 PostsRegistered 1/17/2010

I have always "baked" my cornbread - my favorite is mixing in a little peanut butter and cinnamon into the batter. I use ceramic baking dishes or Anchor Hocking glass dish - it's easier to slice. (don't own any Temptations bakeware) (size is 8" by 8")

Heard that cast iron is the preferred method for "cooking" corn bread, but cast iron gets extremely hot in the oven. My cast iron 5 qt dutch oven takes two pair of oven mitts to remove from the oven.{#emotions_dlg.blush}

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