expatgirl
Master Chef
In the south it's castiron skillet cornbread. The process is that you pour heated up oil from the skillet to the cornbread batter so that it immediately heats it up , stir, and then pour it into the already hot skillet which then turns out a crispy cornbread. That's why many Southeners prefer cast iron skillet cornbread over cake cornbread--it's crispier. But I myself, will eat both kinds. I'm a corn addict---corn on the cob, popcorn, cornbread..........etc........