CI cornbread on the 26

[Bbqmiller]

I have cooked cornbread many times, but I think I nailed it. The bottom has a nice brown crust.  It isn't quit done, but does look promising.

[Bbqmiller]

Here it is done. It looks burnt, but the skewer test shows it has a perfect crust all the way around and moist in the interior.

[One Touch Platinum]

Look good to me! Cast iron and cornbread ....Yup!

[Tim in PA]

Yum

[mike.stavlund]

Yes, that looks perfect to me.  Nice work!

[HankB]

Good use of the 26 and some CI! Do you use any particular recipe?

[Bbqmiller]

Good use of the 26 and some CI! Do you use any particular recipe?

Sorry it took so long to reply, this is the recipe I used (doubled the recipe)
http://www.grouprecipes.com/91021/cornbread-in-cast-iron-skillet.html
I substitute about half of the milk with sour cream.
I used a 10 in skillet for this cook. Next time I will use a 12 in skillet to keep the cornbread more uniform in thickness.
Warmed some up tonight, and it was still moist and tasty.