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Old 11-27-2011, 08:39 PM   #1
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Making cornbread with wrong pan size

I have a few recipes for corn bread that call for a 9-inch cast iron skillet. Well, I only have an 8-inch or 10-inch, not 9-inch. I am wondering if it would be better to go one size up or one size down? I was think to use the 8-inch so it would be thicker and stay moister, but I'm not sure if there might be some reason not to?

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Old 11-27-2011, 09:08 PM   #2
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Quote:
Originally Posted by crankin View Post
I have a few recipes for corn bread that call for a 9-inch cast iron skillet. Well, I only have an 8-inch or 10-inch, not 9-inch. I am wondering if it would be better to go one size up or one size down? I was think to use the 8-inch so it would be thicker and stay moister, but I'm not sure if there might be some reason not to?
You may have to adjust your cooking time one way or the other with either larger or smaller pans. Other than that, it won't make a bit of difference. In the larger pan, the batter will spread out thinner and will be faster cooking. Just watch it at near the total cooking time and do the toothpick test. With cornbread, if it looks done, it probably is done. Watch for that perfect golden brown top.
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Old 11-27-2011, 09:15 PM   #3
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I use my 8 inch all the time. Just be sure to tap the pan on the counter after filling so the mixture is evenly spread out and won't peak in the middle. The cooking time, i have found, is the same because the cornbread is thicker.
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Old 11-27-2011, 09:46 PM   #4
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I've found, with cornbread, that it's done when it's golden brown on top.
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Old 11-28-2011, 07:09 AM   #5
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I use a 9 or 10 inch skillet. about the same...maybe 5 min less cook time with the larger pan depending on the slope of the sides.
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Old 11-28-2011, 08:02 AM   #6
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I would use the 8". I prefer a thicker cornbread than the one I get with my 10" skillet. And it also seems moister.
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