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My grandma's cast iron cornbread never stuck, and it took me 8 years to figure out her secret
When I moved into my first apartment in 2016, I took my grandma's old cast iron skillet with me and figured cornbread would be easy since I watched her make it a hundred times growing up in Amarillo. First attempt, I greased the pan with butter like she did, poured the batter in, and got a hockey puck welded to the bottom that I had to chisel out with a spatula over the sink. Took me about six more tries and two more ruined batches before my mom let it slip that grandma always put the skillet in the oven while it preheated with a spoonful of bacon grease in it, so the batter hit a screaming hot pan and never had a chance to glue itself down. I was pouring cold batter into a cold pan the whole time, which is apparently the classic rookie move. Last Sunday I finally got that crunchy edge and clean flip I remembered from her kitchen, and I just stood there staring at it like an idiot. Anybody else have a family recipe that turned out to hinge on one step nobody ever bothered to mention?
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