Comments on: Cooking Cornbread In Cast Iron

By: Barbara

Barbara — Thu, 02 Feb 2012 20:22:23 +0000

Yep, cast iron is the way to cook southern cornbread. I’ve been a southern all my life and that’s just way its done. Yours looks yummy!

By: Heather

Heather — Thu, 03 Feb 2011 19:49:07 +0000

@Lynn,

Thanks for your reply. I’ll probably let mine sit unused in the cupboard for a while longer. Maybe I’ll give to one of my sisters and start fresh.

By: Lynn

Lynn — Thu, 03 Feb 2011 18:10:23 +0000

@Heather, This is a tough issue that has lots of different opinions. I do not have celiac, I am gluten intolerant, so I did not get rid of mine, but I know many people would say I should have. Really this is a an area that is probably best discussed with your doctor or dietitian. They are better equipped to deal with the answer than I am . Sorry I could not be of more help.

By: Heather

Heather — Thu, 03 Feb 2011 16:19:22 +0000

I have a couple of cast iron pans that I love. But when my son was diagnosed with celiac disease last summer, the dietitian told me not to use them anymore because they are porous and would be a source of cross-contamination. What’s your opinion on that? Do I need to start with new cast iron pans, or can I use those I already have? I have the same problem with my stoneware–too porous and I miss using it. He’s not super-sensitive, but I want to keep him well, as you understand.

By: dan

dan — Thu, 11 Mar 2010 15:21:36 +0000

the bacon fat is so key. it perfectly goes with the corn flavor and if you’re worried about fat, you can cut down on the amount of butter you spread on it because it already has some in it from the fat. besides, bacon fat is much better for you than hydrogenated oils or corn oil. This is definitely the best way to make cornbread.

There is nothing like picking up a rusty cast iron pan at a flea market for $2 and bring it back to life. I find that the older a pan is, the better it holds its seasoning and usually the heavier it is for the size. Thanks for the blog.

By: The Saved Quarter

The Saved Quarter — Wed, 03 Feb 2010 05:21:41 +0000

That’s how my great-grandma made it, and it really is the best. The crust it makes on the bottom… and a little honey butter… mmm… Great-Grandma always used bacon fat, but I use oil, too.

By: Kim

Kim — Tue, 02 Feb 2010 18:31:49 +0000

Mmmmm. Makes me hungry.

By: KayLee

KayLee — Tue, 02 Feb 2010 16:17:51 +0000

Lynn-
I, too, LOVE my cast iron! I noticed your previous posting about it as well and thought I’d tell you about a cast iron accessory that I LOVE! My good friend makes cast iron skillet handle cozy’s. She sells them on ETSY for next to nothing! They are AWESOME! I find that the worst part about cast iron is the dangerously hot handles! This makes life much easier! Hope you check them out…I’m fairly certain that you would also love them! : )

By: Tina @ Mommy's Kitchen

Tina @ Mommy's Kitchen — Tue, 02 Feb 2010 14:43:16 +0000

That is the true way to cook cornbread in the south. I love my cast iron skillet. You cornbread looks great Lynn. Have fun at Blissdom.