A preheated cast-iron skillet helps cornbread develop a browned bottom and crisp edges. Heat the pan in the oven while mixing batter, then handle it carefully with oven mitts.
Preheat and pour safely
- Set the oven to the cornbread recipe’s specified temperature.
- Place an appropriately sized cast-iron skillet in the oven to heat.
- Mix the batter just until combined while the oven preheats.
- With heavy mitts, remove the hot pan to a heat-safe surface and add the recipe’s measured fat.
- Pour batter carefully and return the skillet to the oven; bake until the center sets.
Why it matters
Hot iron transfers heat rapidly to the fresh batter at its edges, creating browning. The result varies with the pan size, recipe fat and oven temperature.
Common mistakes and safety
Never touch the handle barehanded. Do not leave the empty skillet overheating on a burner or pour cold water into hot iron.
Frequently asked questions
Must the pan be preheated for cornbread?
No, but starting hot often produces a crisper crust than a cold-pan bake.
More information: related Wondelique guide.
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