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Article: Cornbread and cast iron
- Article from:
- Southern Living
- Article date:
- April 1, 2003
- Author:
CopyrightCopyright Southern Progress Corporation Spring 2003. Provided by ProQuest LLC. (Hide copyright information)
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There's no better way to prepare cornbread than in this traditional cookware.
Some Southern foods just wouldn't be the same cooked in anything except cast iron. The roux on page 158 is one example, and cornbread is another. Cast iron's ability to distribute heat evenly, as well as to stand up to high temperatures, makes it an admirable addition to any kitchen.
After baking, immediately place the cornbread upside-down onto a plate. This lets the steam escape, preventing the crust from getting soggy. You'll want the rest of the meal to be on the table when this happens-cornbread loses quality as it cools, and while still tasty an hour later, it never regains its fresh-from-the-oven flavor ...