Ditto on the necessity of using a cast iron skillet.
Problem for some cooks is inability to handle the weight of cast iron, such as problem wrists.
I’ll chime in with cast-iron, if you can handle it. It makes seriously fine cornbread. You want to put it in the oven while the oven preheats, and then butter the hot iron (ooh baby), and then while the butter is sizzling add the batter. That way the outside of the bread gets a teeny bit fried in butter, leading to a delicious buttery crunchy crust.
Jiffy is okay, but it’s nothing like real homemade cornbread. And real homemade cornbread, once you get good at it, takes about half an hour from start to slicing, so it’s worth doing IMO.
8" skillets aren’t particularly heavy.
I just ate the best cornbread I’ve ever enjoyed, at Red Rooster, Marcus Samuelsson’s restaurant in New York City. The recipe is probably in one of his books.
Did it have Aleppo flakes in it? If so, that recipe is online.
No, it didn’t, but perhaps the recipe you found does contain some other ingredient or process which DID contribute to the tastiness of the version I just ate.
They are for my wrists (used them in my mother’s kitchen as a teen).
Then I’m guessing you have problems with most cookware, as a small 8" skillet isn’t very heavy at all. Nowhere near as heavy as the more common 10" variety.
No, I’ve got a family recipe for that - we call it Johnny Cake - don’t know if that’s a common name.
mmmm - Johnny Cake with maple syrup - mmmmm
You would be mistaken, since I can handle a 10" RevereWare skillet quite easily, but an 8" cast iron, as I found in my teens, is difficult and painful for me. Cast iron is MUCH denser, thus heavier.
I stand by my statement. Revere ware is extraordinarily light as cookware goes. It boarders on flimsy. My 8" cast iron skillet is over a pound lighter than my 10" All Clad skillet.
And I stand by my own direct experience that I can handle Revere without pain, but cannot do so with cast iron.
I’m not disputing that.