Is Cornbread Better In Cast-Iron Skillet?
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Most of us have had cornbread that was baked in a baking pan. Which, of course, is fine. But as you know, it tastes much better in cast iron. Read on to see why it’s better in cast iron and some tips to avoid your cornbread tasting like iron.
Why is Cornbread Good for Cast Iron?
Cornbread is great for cast iron because it can cook at even temperatures. Plus, most cast irons are nonstick, making cutting into the cornbread and takeout easier.
Did you know that it can quickly brown on top because it’s being cooked in cast iron? So these are all the reasons why it’s better to cook cornbread in a cast-iron skillet.
Why Does Your Cornbread Taste like a Cast-iron Skillet?
Cornbread is made with cornmeal, which contains a lot of iron and causes the bread to taste like iron if cooked in a cast-iron skillet.
You may not notice the difference if you’re cooking with an old cast iron pan that has been seasoned well and used often, but if you cook with a new one or haven’t cared for your pans properly, then your cornbread will have an undesirable flavor.
How Can You Avoid it?
There are a few ways to avoid cornbread taking, like… well, iron. Here they are:
- Season your pan before using it for cooking.
- Coat the inside of the skillet with either oil or butter (this will indeed help stop the sticking of the cornbread)
- Use half as much cornmeal as flour (so for 2 cups of flour, add only 1 cup of cornmeal).
These tips should help to make the cornbread taste like cornbread. However, if it still tastes like iron, this may be because your skillet is brand new. If that’s the case, you’ll want to prepare your skillet for use before cooking anything in it.
To prepare your brand-new cast-iron skillet, you’ll need to season the skillet with oil and put it in the oven for at least 20 minutes. Then, it’ll be ready for use when you want to make cornbread or other food in it!
Tips for Cooking Cornbread in a Cast-Iron Skillet
Cooking cornbread in a cast-iron skillet is a great way to bring out the flavor of your cornbread and make it extra crispy on top. Here are some tips for doing it right:
- Preheat the oven to 400°F.
- Grease the pan with butter, margarine, or shortening before you add the batter. You can also use a cooking spray like Pam so that it doesn’t stick.
- Pour your batter into the pan and bake for 30-40 minutes (depending on how thick you make it) until golden brown on top and firm in the center.
- Cool for 5-10 minutes before cutting into wedges or squares to serve!
Final Thoughts on Is Cornbread Better In Cast-Iron Skillet
With these tips above, we hope that you understand why it’s better to have cornbread made in a cast-iron skillet. Not only does it taste better, but it bakes better as the skillet ensures that heat is distributed evenly.
It also gets the brown crust that makes us enjoy even more cornbread. So why not try it in a cast-iron skillet? We promise it will taste better than the baking pan!
