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.
I think the aluminum makes a difference for the cornbread. It’s the only pan I’ve used for cornbread since I was given it. So many in my family turn their noses up at the old stuff, but I love it, and several pieces of Mom’s or Grandma’s have made their way to my home. Happy memories every time they’re used!