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Vent: skillet cornbread in a cold pan vs a screaming hot one, and I can't believe I did it wrong for 8 years
I used to grease my cast iron, pour the batter in, then stick it in the oven like some kind of fool. Last Sunday my neighbor Deb in Toledo watched me do it and practically yelled at me to heat the pan on the stove first with a spoon of bacon grease till it shimmers. Same recipe, same 425 degrees, same 20 minutes, but the hot pan version came out with a crust you could hear when you cut it. The cold pan one was pale and gummy on the bottom and I had been blaming my oven this entire time. So what else am I doing backwards in my own kitchen without knowing it?
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