Originally Posted by crankin
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.