I use a cheat for my cornbread, Martha White’s Sweet Yellow cornbread & muffin mix. The secret is probably that I use my Grandma’s aluminum pan to bake it in. Preheat the pan with a smidge of cooking spray in it for 4-5 minutes. Then add the mix. If it sizzles when you put it in, you know it’ll come out great. Love that sizzle. It’s just a regular ole old school aluminum 9x9 rectangular pan, but it is a keeper for the cornbread alone. Probably can find one at any thrift store if you don’t own one.
I’m glad someone else uses a cornbread cheat! I use jiffy mix & add a pour of canola oil & sugar. I just love the taste of the jiffy mix. I make everything else, so I don’t feel bad : )
This is interesting to me. My grandmother always baked her chicken pie in an aluminum pan, and when I’ve done it in pyrex or something like that, it hasn’t been the same. Stainless steel is almost as good, but aluminum is best.
I guess it has something to do with how the metal conducts heat.