Originally Posted by code3rrt
I was reading an earlier thread pertaining to cornbread and several folks jumped in and said to cook it in a cast iron skillet. Does it really make a difference? Is it the taste, texture or both. Gonna try it for myself and see what I think, but thought I'd run it past those "that know" in the mean time.
I don't claim to be in the know, but I do know that an iron skillet makes a difference. Why? Because it holds a lot of heat, and dishes it back out to the batter, forming that nice crust. Why does that matter? Well, the crust is nice to chew on, and right inside the crust, the cornbread gets all that much sweeter because of something called the Maillard reaction. Not sure what that is, but I think it has something to do with making stuff taste better, and it just isn't the same without rocket hot cast iron.