One Tip for Better Skillet Cornbread — Pan of Iron, Pan of Steel

Skillet cornbread was a delicacy of my childhood — my mother would bake up a batch for eating with chili or as a special breakfast treat — but it wasn’t until adulthood that I realized my mother had been making her from-scratch cornbread from that little blue box of Jiffy mix.

Her secret for the best cornbread — and one to adopt whether you are baking from a box mix or from scratch — is to preheat her cast iron skillet before adding the batter.

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