Sure is hard to beat.
Made some last night to go with my chili.
Had to have a piece with molasses for dessert.

Nice. I found a 9" deep dish cast iron pie pan the other day. It was in pretty rough shape, and looked like a cobblestone road. It took me a half hour with the sander to get it cleaned and polished, in order to properly season again. It is just itching to make something special, haven't decided what tho!

Yes sir, love me some cast iron cornbread

Perfection.

Not trying to hijack the thread but what is the best way of cooking cornbread in a cast iron pan? Should you start with the skillet hot or cold? Any other tips?

The way I do mine is put a spoon full of bacon grease in the skillet.
Place it in the preheated stove to get good and hot.
Leave it in there several minutes,then mix up the cornbread.
Get hot skillet out of the oven and pour mix in.
It will sizzle real good if your pan was heated up properly.
Then back into oven to finish cooking.

Nice

Good question and answer, I have wondered the same thing

Thanks, will try it that way next time!

Same for me, but I probably use 2-3 tablespoons of bacon grease

I make up my cornbread using the following formula:
1 cup white cornbread mix (Martha White brand when available)
1/4 cup A/P flour
Teaspoon salt
Milk or buttermilk added to get the mixture to pancake batter consistency
Preheat my oven to 450
I heat the skillet on the stove top with a teaspoon of bacon grease; once it's nice and hot, I sprinkle some A/P flour around the bottom
Pour the batter into the skillet, pop it in the oven and bake until the edges start to turn brown, and you see a bit of cracking on the top
Turn the broiler on HIGH and let it go until the top is nice and brown

My sister makes great cornbread (she's in South Carolina, so cornbread is big there). Not exactly sure of the recipe, but I know that her "secret ingredient" is a can of creamed corn.

Yum!

I use butter not bacon grease, but preheat the skillet

Still the best way