Discussing how to clean, season and re-season cast iron cookware (among other things) on the muzzelloading forum, the general consensus is cooking cornbread in cast iron keeps it well seasoned..... I'm catching hell because I hate cornbread........
How can any red blooded born and bred American hate cornbread???? (It isn't my favorite or my first choice either, but it does have its purposes. You can't have pinto beans without cornbread. And cornbread dressing for the turkey is the absolute best.)
I love cornbread. I can see where people could hate it, if they have some with sugar in it. ( can we say cake? )Sugar has no place in the best cornbread, baked at high temps in a cast iron skillet for about 25 minutes using white cornmeal, turning only once, to brown the bottom and make it crusty and crunchy, in those lovely bacon drippings of about one or two tablespoons.

Golden brown on top and crunchy on bottom. Butter in- between . To die for,