What do you cook your cornbread in?
I just bought a 9" cast iron skillet, but I was wondering if the cast iron pan with small indentations (look like corn) are better. Is there a difference in cook times/temps?
Not sure if this goes in home cooking or equipment.
Sometimes I use a 9" cast-iron pan; sometimes a 9" square glass baking dish.
The cast-iron is great if your recipe calls for pre-heating the pan and butter/lard. I would worry that the pan with indentations would be difficult to clean...
Muffin cups are great for portioning, as jboeke says.
I use a cast iron skillet. I leave shortening out of the cornbread batter and instead melt a couple of tablespoons of butter in the skillet on top of the stove. One could use bacon fat instead. I add the batter to the melted butter and allow it to stay on the hot stove for a few minutes and then put the skillet into the preheated oven. The corn bread cooks up in 15 to 20 minutes, crusty and buttery. Yum.
Always cast iron unless I'm making muffins. I never managed to get my cast iron corn stick pan seasoned properly and I can never manage to get the sticks out without breaking so I rarely use it. It's a pain to clean.
If you have the bacon fat, go that way. You don't even need to use the cooktop. Put your fat in the pan and pop it in the oven for about 5 minutes or so before pouring your batter. The batter should sizzle when it hits the fat.
Cast iron for southern, pyrex for northern. I think the ones w/ corn indents are limiting, plus harder to fully grease/remove cornbread.