Cornbread is a southern delight and one of my favorite sides to make for chili cookouts, but it can be hard to decide which pan is best to use for cornbread. Each pan comes with its advantages and disadvantages, but which one is best for cornbread?
Here we’ll present five choices for pans for cornbread and give you the advantages of each.
Five Pans to Use for Cornbread
Cast Iron Skillets
This is the traditional choice for skillet cornbread, cornbread that is usually rich in eggs. The pan should be well-seasoned and coated with butter or other fat. A cast-iron skillet will give you a crusty, crunchy cornbread. Dutch ovens make great cornbread. For some, cast iron skillets are a disadvantage because they have to be kept seasoned and dry.
We use a stainless-steel skillet often for cornbread. It heats quickly and gives a crunchy crust. We always melt butter in the pan before turning in the batter. You can use nonstick skillets but use a nylon knife to cut the cornbread to avoid damaging the finish.
We use springform pans most of the time unless we are making very egg-rich skillet cornbread. We always use glass-base springform pans. Snap the ring off for a neat, attractive presentation. You can cut right on the glass base without damaging the pan and serve right from the glass base. A springform pan will not give a crust like a heavy skillet will.
Square Cake Pans
Like a springform pan, a cake pan will not give you a heavy crust. Square cake pans are most suitable for cake-like cornbread recipes. It’s harder to get neatly cut pieces from a square pan and you’ll need to use a nylon knife if the pan has a nonstick surface.
These are often cast-iron molds and give a crunchy crust on all sides.