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Corn Bread Question

I'll be making a pan of corn bread and I wanted to make it in a cast iron skillet, but the only one I have that is big enough has the grill ridges in the bottom. Can I make the corn bread in this grill pan or am I just asking for trouble?

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  1. It'll be fine! (you'll have cornbread with some indented lines on top--it'll not affect the taste). What recipe are you using? I have a cast iron pan with 'corn' shapes in it that I'd love to use.

    1 Reply
    1. re: morebubbles

      I'm using this recipe:
      http://allrecipes.com/Recipe/Great-Gr...

      I've made a different versions of cornbread, and this is the one we've liked the most. It's a bit sweet, but not overpoweringly so. It comes out moist and very tasty.
      I had a cornbread once in a restaurant in Delaware that was almost "custardy" but I haven't been able to replicate it at home. When I can, I'll be a very happy camper.

    2. I made a skillet corn bread not so long ago, and it came out horribly. Usually my cornbread is moist and fluffy and flavorful. This was a brick. And cleaning the pan after was really hard. Sorry to be discouraging, just giving you the other end of the spectrum.

      I would think that a grill pan would be problematic. Most skillets have deep, almost straight rims. Grill pans are much shallower and the rims have a sort of more open angle. At least adjust the baking time for a "thinner" pan of cornbread.

      2 Replies
      1. re: ballulah

        What kind of pan do you use to make cornbread? I've been making it in a square baking dish, and it comes out ok, but all I keep hearing people say is that cornbread really needs to be made in a cast iron skillet to make it right. That's why I thought I'd try the grill skillet thing. This cast iron grill pan isn't really thin, like the rest of grill pans I've seen. It's the same size and shape as a regular cast iron skillet, just has ridges in the bottom.

        1. re: QueenB

          I usually use a small brownie pan, recatangular not square. I kept hearing the same thing and just the word "skillet bread" conjured up onomatopaeic deliciousness. I have a serious cast iron skillet, heavy as all get out and about 10 inches to a foot in diameter, and about three inches deep. Great for frying chicken, and also quite a well seasoned pan. It was still a disaster. Couldn't get the bread out of the pan (and it had lots of shortening, and the pan was greased).

          I just read the comments down below, and that's an interesting observation about texture.

      2. Check out this corn bread recipe, someone shared with me recently when I asked for sides - I hosted a Chili Cook Off. Looks awesome but didn't have time to do this, too busy making my chili.......... (it uses cast iron too)
        http://www.taunton.com/finecooking/ga...

        1. How well seasoned is your grill pan? I've deliberately kept mine unseasoned simply because I want to keep the grooves from gunking up like my papa-in-law's grill pan has. I would worry about the stuff sticking to the pan if it's like mine.

          All of my regular skillets, though, are quite well-seasoned enough for cornbread making. How I was taught to do it is to put the shortening, whatever I'm using, into the pan and preheat that in the oven, When it's up to temperature I pour the hot fat into the batter, beat it in with a few strokes, and then pour it into the hot skillet. This makes the bottom nice and crusty, and the cornbread come free very cleanly from the pan with hardly any effort.

          No, it does not come out light and fluffy. I do not make the cake-like cornbread I grew up with in Illinois, but the crusty, crunchy and very corny-tasting Southern kind. If you want fluffy, you're probably better off sticking (no pun intended) with your cake pans.

          1 Reply
          1. re: Will Owen

            My grill pan isn't very well seasoned because it's new. It says it's "pre-seasoned" but I'm not sure if I believe that. I was going to season it before trying to make the cornbread.

            Hmmm...I'm not sure what to do. Maybe I'll just stick with the glass pan until I get myself a real cast iron skillet. I'm worried about not being able to get it out of the pan.

          2. Be sure you oil and preheat pan,it works great,comes out crunchy.