Shapley wrote:My wife has one, but we rarely use it. You have to scrub it with a toothbrush to get all the cornbread out of the kernals.
Cornbread is usually make it a round or oval skillet, such as an omelet skillet. Less trouble to clean - scrub with salt and re-oil.
Hmm, are we talking about "proper" cornbread or corncake? You know, "cornbread" with sugar in it?
The MRHYN uses cast iron skillets, small one for just the two of us and bigger ones for company. She actually makes better cornbread than my mother did (same recipe). Although "Sunflower" cornmeal from Kentucky is a major ingredient to the best cornbread ever. Unfortunately, we can't get it locally so when we travel through Jackson, MS we'll buy a coupla bags and put them in the freezer.
As for oil, she puts a tablespoonful in the skillet after it warms up to around 350 and then pours the batter in; a pot of beans, ham hocks, spinach greens and hot buttered cornbread...heaven.
My mother use to break pieces of cornbread into a glass then poured buttermilk over it and spooned it out like a pudding, something she had done since childhood. She was devastated when "fat free" buttermilk was all you could get. I doubt she ever had another glass of BM and CB after that.