Perfect for those days that you need something quick and easy but also super comforting. You may wonder why you would use a cast iron for cornbread. A good answer might be that you have your cast iron pans out and don’t want to dig up a baking pan. If you’re like me the pan cabinet is a nightmare to go through. However there are better reasons than that.
- It heats up really well and can give you nice and crispy edges.
- Don’t have to worry as much about it sticking to the pan.
- Cast iron heats up more consistently across the whole pan.
Try it out and I think you’ll like it!
Ingredients
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Instructions
- Brown sausage in pan
- Set aside sausage and make cornbread mix
- Oil cast iron pan and pour in cornbread mix
- Add sausage
- add shredded cheese, but withhold some for final topping
- Bake cornbread based on package, I usually follow the the 8 x 8 time as a general rule of thumb. If unsure just go a few minutes less and use a toothpick to test (should come out clean).
- Take out cornbread, turn on broiler and melt cheese along with any final toppings.
- Ready to eat!
