Volly,
I know most people claim you can't replicate the taste of cornbread without a cast iron skillet, but I disagree. I just use a cake pan lined with a bit of vegetable oil at the bottom to get a good crust. My only complaint is that I can't find White Lily brand here in Va Beach. Fortunately, I'm sneaking home this weekend and will be bringing back some Dr Enufs and White Lily corn meal!
Also, joevol, I also added soup beans to my meal!
My mom would met shortening in the skillet, then pour out the hot grease into the batter, stir it in a little, then pour the batter in the skillet. It was beautiful. lol
I've never been able to make good cornbread, so I don't even try anymore.
I use just a touch of grease in the batter, one egg, one cup milk or buttermilk and white lily corn meal. I wish Three Rivers was still around, as it was much better, but alas, it is no more. Grease the pan/skillet, then pour enough vegetable oil to line the pan/skillet for the crust. Bake at 425 for 15-20 minutes.
