Instructions

1. Preheat oven to 450 degrees.

   Yes that is high but that's what you need. Be sure to use pot holders when handling the skillet. It will be HOT.

2. Prepare your batter and set aside.

   Whether you use your own recipe or buy a mix make sure that it does not contain sugar. A good rule of thumb is if the mix is yellow it is sweet, if it is white it is not sweet. Sweet cornbread is prone to burning and leaves a bad taste in the mouth.

3. Get out your cast iron skillet.

   If you have a very dark pan or baking dish you can use that. You must use grease, lard or cooking oil to grease you skillet and be sure to leave a bit extra. Do not use butter as it will burn.

4. Put a tiny dollop of batter into skillet and put it into the oven.

   Watch closely for the batter to sizzle. When the batter sizzles is when you want to remove the skillet and quickly add the rest of the cornbread batter. Return skillet to oven.

5. Turn oven temp down to 425 degrees.

   After about 10 minutes turn the oven temperature down to 425 degrees and continue baking approximately another 15 minutes. Your cornbread is done when it is crusty brown around the edges. If the top isn't as brown as you would like turn oven to broil for a minute or two.