"There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside. If you don't have a cast iron skillet, you can absolutely use any other heavy ovenproof pan. Just make sure it's about 12-inches in diameter and has sides that are at least 2-inches tall."
"If you want to make the cornbread ahead of time and freeze it, that's a great plan. Allow the bread to cool completely in the pan on a wire rack. Then wrap the bread well in foil and freeze it. You can freeze the whole circle of cornbread, or if it's easier (and I think it is), cut the cornbread into 4 quarters and freeze them separately."
The cornbread combines shredded sharp cheddar in the batter and extra cheese on top for pronounced flavor. The texture is moist with a pleasant, slightly crumbly crumb rather than dry. A heavy, dark pan such as a cast-iron skillet produces a deeply colored, crisp exterior; any heavy ovenproof pan about 12 inches wide with at least 2-inch sides works. Leftover slices toast well with salted butter or hot honey. The baked bread can be cooled, wrapped in foil, and frozen whole or in quarters; thaw at room temperature and reheat wrapped in a 350°F oven for about 10 minutes.
Read at Boston Herald
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