Recommend way to make the best cornbread.

The only way to properly cook cornbread, is to cook it in cast iron. The inherent problem here is that when you use cast iron for corn bread, it destroys the cured surface.

So you can either keep recuring the pan, or just keep one for cornbread, and hope it doesn't rust.

I found a solution to this problem, by lining the cast iron pan with foil. The foil should be sprayed with a kitchen spray, before adding the cornbread mix. I still get the benefit from the cast iron, without damaging the cured surface of the pan!

It looks like this:

The great part, is the cornbread still cook evenly, as only cast iron can do!

The curing on the pan looks like this when the foil is removed:

The flash made the cured surface look bad in the upper right corner, but the pan comes out perfect. My toughest critic, my wife; loves this cornbread!

The last benefit is that the cornbread lifts right out. Since it is greased, the foil peals right off, and it is Easy to cut up!

Cook some beans, and you have the perfect meal on a cold night....

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