Cornbread and cast iron

Most southerners make corn bread in cast iron skillets as the crust you get is superior. Sometimes I make two skillet of thinner corn bread just to get more crust. For the absolutely best results you pour in somewhat liberally saved bacon grease and get it hot before you put the batter in. Right before its done, you can gild the lily by taking a stick of butter partially unwrapped and running it over the top. We don’t wash cast iron skillets; they develop a patina and you might need to use your metal spatula to scrap out stuck on remnants but then wipe it down again with more bacon grease. These are prizes to pass on – a well-seasoned frying pan, and we have them in lots of sizes, should be passed on in your will!