Originally Posted by chad
That'll gag a goat! Sorry, cornbread bias creeping in. If it ain't fresh its turkey dressing!
My recipe is also cornmeal, eggs, buttermilk and a bit of oil (bacon grease is perfect!). 99% of the time I use cast iron. If I was cooking for a bunch and had the right ovens I'd use sheet pans. It might not crust up like the cast iron bread but it would get done and be at the right temp.
As always, YMMV!
I also do the cornmeal, eggs, buttermilk and bacon grease.
If it helps, I used to make mine in a 12" CI skillet. Awhile back, I tried the 10" which made the loaf deeper when baked - but also moister with no problems with the edge getting too done before the center. So using the 15" with extra batter should be fine.